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    You are in: Home / Recipes / Zucchini Egg-Lemon Soup Recipe
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    Zucchini Egg-Lemon Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    blucoat's Note:

    I found this recipe by Mark Bittman for the New York Times in today's newspaper. It is a simple late summer or early fall recipe that requires no soup stock.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put oil in a deep saucepan over medium-high heat. Add onion and cook, stirring occasionally, until soft, 2 or 3 minutes. Add rice and stir to coat with oil, then continue cooking, stirring occasionally, until fragrant, about 2 minutes.
    2. 2
      Add zucchini along with a light sprinkle of salt and a few grinds of pepper. Stir constantly for a couple of minutes, until zucchini starts to wilt and release its liquid; add about half the parsley. When mixture starts to stick to bottom of pan, stir in 6 cups water. Bring soup to a boil, and reduce heat so mixture simmers steadily. Cover and cook for 20 to 30 minutes, until rice is tender and vegetables start to melt into soup.
    3. 3
      Beat eggs in a 4-cup or larger heat-resistant bowl, then whisk in the lemon juice. Take a ladle of broth from pot (be careful not to include too many vegetables) and slowly add broth to eggs, a few drops at a time at first, whisking constantly so eggs do not curdle. Repeat once or twice more, until egg mixture is thick, smooth and very warm.
    4. 4
      Adjust heat so that soup bubbles gently. Slowly add egg mixture, stirring constantly. Taste and adjust seasoning, adding more lemon juice, salt and/or pepper as needed. Serve immediately, garnished with remaining parsley and, if you like, cheese.

    Ratings & Reviews:

    • on July 12, 2013

      15

      Sorry, but this came out tasting pretty nasty. The rice texture doesn't really go with squash and eggs -- it didn't have much flavor, either. The lemon flavor is there, but doesn't meld with squash or eggs. It was easy to make, but I won't be making it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2008

      55

      I love Mark Bittman's recipes, never too complex but they always taste great. This one is no exception. I used 4 cups of well-packed zucchini which seemed about right. I also added 4 bouillon cubes for flavor. This soup is primarily a zucchini chowder, but there is a semblance to egg flower soup as well, from the addition of egg and lemon. Yum! This will be a great way to use up frozen grated zucchini in the middle of winter. Thanks blucoat!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zucchini Egg-Lemon Soup

    Serving Size: 1 (126 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 132.3
     
    Calories from Fat 77
    58%
    Total Fat 8.6 g
    13%
    Saturated Fat 1.4 g
    7%
    Cholesterol 70.5 mg
    23%
    Sodium 33.2 mg
    1%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.9 g
    7%
    Protein 3.7 g
    7%

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