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Showing 1-2 of 2
on July 12, 2013
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. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 03, 2008
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. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (126 g)
Servings Per Recipe: 6