Zucchini Soup With Basilitalian 1 1/2 tablespoons olive oil 1 large onion; finely chopped 1 1/2 pounds sliced zucchini 2 potatoes; peeled and diced 7 1/4 cups defatted reduced-sodium chicken bro - chicken broth; 14.5 oz EGG THICKENING: 1/4 cup finely chopped fresh basil; more or less 1 egg 1/2 tablespoon unsalted butter; softened 1 ounce grated parmesan cheese salt and pepper TO SERVE: 6 crusty Italian bread slices grated parmesan cheese; for garnish 58 ounces water Heat oil in a heavy deep pan. Fry the chopped onion over low heat until golden but not brown. Add the sliced zucchini, mix well and fry over low heat for about 10 minutes. Add the diced potatoes and stir over medium heat for 3 to 4 minutes before adding the chicken broth. Bring to a boil slowly. Cover and simmer over medium to medium low heat for about 35 to 40 minutes. Puree or process until smooth. In a small bowl, combine finely chopped basil, egg, butter and parmesan. Whisk well. Add a small amount of hot soup to the egg mixture, whisking constantly. Add more soup if necessary to temper the egg then whisk the egg mixture into the soup in the pan and reheat gently over low heat. Taste and season with salt and pepper. Place a slice of crusty bread on the bottom of each soup bowl and pour the hot soup over it. Serve immediately, garnish with grated fresh Parmesan, if desired. That LOL "butter spread" you mentioned would be better for this recipe. Description: "A main-dish soup. Potatoes greened with zucchini and fresh basil, thickened with egg." Cuisine: "Italian" Source: "Tuscan Food and Folklore by Jeni Wright 1997" S(Email): "kitpath@earthlink.net 7/99" Start to Finish Time: "1:15" From PHanneman |
