Zucchini Soup With Basil And Lemon Recipe
Zucchini Soup With Basil And Lemon is a great tasting appetizer.The ingredients for the soup are easily available in the grocery store and the recipe is pretty simple to be tried at home. Don't forget to include this Zucchini Soup With Basil And Lemon in your next party menu.
Ingredients
Baby zucchini - 1 lb
Fresh basil leaves - 1/4 cup
Parsley - 3 tbsp, chopped
Lemon - 1
Eggs - 2
Hard cheese - 1/4 cup, grated
Extra virgin olive oil
Salt
Pepper
Serve with: slices of coarse white bread crisped in the oven
Directions
GETTING READY
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.
MAKING
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.
SERVING
16 Pour into individual serving bowls and serve at once.
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.
MAKING
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.
SERVING
16 Pour into individual serving bowls and serve at once.
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