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Zucchini Soup With Basil And Lemon Recipe
|Baby zucchini||1 Pound|
|Fresh basil leaves||1⁄4 Cup (4 tbs)|
|Parsley||3 Tablespoon, chopped|
|Hard cheese||1⁄4 Cup (4 tbs), grated|
|Extra virgin olive oil||1 Tablespoon|
|White bread slices||8 , crisped in the oven (For Serving)|
Serving size: Complete recipe
Calories 928 Calories from Fat 323
% Daily Value*
Total Fat 34 g51.9%
Saturated Fat 8.7 g43.6%
Trans Fat 0 g
Cholesterol 440 mg
Sodium 1859.5 mg77.5%
Total Carbohydrates 110 g36.6%
Dietary Fiber 12.9 g51.4%
Sugars 1.4 g
Protein 47 g93.3%
Vitamin A 138.7% Vitamin C 433.8%
Calcium 55.3% Iron 50%
*Based on a 2000 Calorie diet
1 In a pan, bring 5 cups water to a boil.
2 Wash the zucchini well.
3 Trim off their ends, and cut them into small dice.
4 Preheat the oven to moderate temperature.
5 In a large, heavy bottomed saucepan, heat 6 tbsp olive oil over moderate heat.
6 Add in the zucchini and brown lightly, stirring frequently.
7 Pour in the boiling water along with a little salt and freshly ground pepper.
8 When the liquid comes to a boil, reduce the heat.
9 Cover the saucepan, and simmer for 40 minutes.
10 Bake the thick slices of bread in the oven until golden brown or dry fry in a nonstick skillet.
11 Chop the basil and parsley.
12 Finely grate the rind of half the lemon.
13 In a bowl, beat the eggs lightly and add the basil, parsley, cheese, grated lemon rind, and a small pinch of salt.
14 When the zucchini is cooked, remove from the heat.
15 Gradually add in the egg mixture in a thin stream, beating vigorously with a whisk or hand held electric beater; it will thicken the soup slightly.
16 Pour into individual serving bowls and serve at once.