Rich Zucchini Soup

Rich Zucchini Soup

from Mark Bittman

time 45 minutes

yield 4 servings

category Soup

cuisine American

ingredients

3 TB Extra virgin olive oil

2 TB minced onion

1 TB minced garlic

1/4 short grain rice

1 lb (2 medium) zucchini, grated

Salt (to taste)

Pepper (to taste)

6 c vegetable or chicken stock or water

2 eggs at room temperature

1 TB lemon juice

1/2 c grated parmesan

directions

1. Put the oil in a soup pan over medium-high heat

2. When hot, add the onion and cook, stirring occasionally, until soft

3. Stir in the garlic and cook for another minute or so

4. Add the rice and stir to coat with oil then continue cooking, stirring occasionally, until gragrant (about 2 minutes)

5. Add the zucchini, along with a sprinkle of salt and a few grinds of pepper

6. Stir constantly for a couple of minutes, until the zucchini starts to wilt and release its liquid

7. When the mixture starts to stick to the bottom of the pan, stir in the stock, bring the soup to a boil and reduce the heat so the mixture simmers steadily

8. Cover and cook for 20-30 minutes, until the rice is tender and the vegetables are starting to melt into the soup

9. In a large, heatproof bowl, beat the eggs with a whisk until creamy, then whisk in the lemon juice

10. Take a ladle of broth from the pot (without too many vegetables) and slowly add the broth to the eggs, a few drops at a time a first, whisking continuously so that the eggs don't curdle

11. Repeat once or twice more, until the egg mixture is thick, smooth, and very warm

12. Make sure the soup is not boiling, but bubbling gently

13. Slowly add the egg mixture, sitrring constantly.

14. Taste and adjust the seasoning

15. Serve immediately, garnished with parmesan

notes: • The purpose of the eggs is to thicken the soup, not be seen or tasted.

• You can also use other types of squash, corn, shredded cabbage, thinly sliced leeks, grated carrots, or grated sweet potatoes