Zucchini Soup

Chef #620776's Note:

From Almost Vegetarian Entertaining. My family really likes this soup and we're not be vegetable fans.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon extra virgin olive oil
• 1 medium red onion
• 3 medium zucchini , peeled and chopped
• 3 cups vegetable broth, chicken broth or 3 cups water
• 1 large egg
• ¼ cup grated parmesan cheese (I use 1/2 cup)
• ¼ cup minced fresh parsley (or 2 tsp dried)
• ¼ cup minced fresh basil (2 tsp dried)
• coarse salt & freshly ground black pepper
• 4 slices bread , toasted

Directions:

1. Heat the oil in a medium, heavy saucepan over medium-high heat. When hot, add the onion and zucchini and saute until tender, about 6 minutes. Add broth or water to cover and simmer 30 minutes, until the zucchini is soft enough to puree.
2. Using a food processor, or an immersion blender, puree. If using a food processor, pour the soup back into the saucepan over medium heat. I use a blender. Place some of the liquid in blender, cover with cloth and puree. Pour into a bowl and repeat until done. Don't place too much in the blender at a time.
3. In a mixing bowl, whick together the egg, Parmesan cheese, parsley, and basil. Then whisk the mixture (mine is very thick) into the hot soup. If it looks as though it's curdling, you haven't done anything wrong. This is how it's supposed to look. Season with salt and pepper.
4. Serve with toast.
5. Note: You can't make this ahead. Prepare it just before serving.

Reviews

[Rachie P]

SUPERB! I loved it. I used a slotted spoon to scoop the zukes out of the pot and into a food processor and had no problem pureing it in one batch. My family enjoyed it with some nice crusty italian bread. My DH had a sandwich with his & said it was great for dunking! I used 1/2 cup of parm cheese. I love it - I hope to make it this winter with the zukes I've blanched!