Make Zucchini Soup for the family! With organic zucchini in the drawer from last week’s produce pick up, I needed to find a yummy recipe! (I have a pretty standard recipe I typically follow with zucchini but getting bored with that one – you know what I mean!)
I came across this recipe in the Miami Herald recently, gave it a shot and really like it!
Zucchini Soup
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 1 large garlic clove, chopped
- 5 cups chicken stock, homemade or canned
- 3 tablespoons raw rice
- 1 pound zucchini, grated
- salt and freshly ground pepper
- 1 egg
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon finely chopped parsley
Heat oil in a large saucepan over medium-high heat. Sauté the onion & garlic until the onion is soft, about 4 minutes. Next, add the stock and rice. Simmer over low heat, covered, about 10 minutes. Add zucchini. Season to taste with salt & pepper and simmer until the zucchini is tender, about 15 minutes. Finally, in a bowl beat the egg with the cheese and parsley, then whisk into the soup. Makes 4-6 servings.
Printable version of recipe below.
[cookbook_recipe id=”24043″]
This recipe was originally adapted from the The Book of Latin American Cooking by Elizabeth Lambert Ortiz.
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