Time
prep 0:20
total 0:45
Ingredients
| 3 tbsp. | butter * | | 1 | md. onion, thinly sliced | | 1 lb. | zucchini, thinly sliced | | 5 cups | chicken stock ** | | 2 | sm. eggs, lightly beaten | | 2 tbsp. | grated fresh parmesan cheese | | 1 tbsp. | chopped parsley | | 2 tsp. | chopped basil | | Salt and pepper | | Cream | | Crostini (recipe below) |
5 Recipe Reviews
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This is delicious! I was surprised at how good it was, given how simple the ingredients. The fresh basil really makes a difference. Made with vegetable stock, this is a great vetarian recipe.
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This is absolutely fantastic. We kept on going back for seconds, thirds, fourths! I made a double batch and froze it into portions to help par down the glut of zucchinis we have.
My only advice is:
I used fresh herbs, I can't imagine it being as good with dried.
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I liked the recipe but found it just a touch bland. The next time around, I spiced it up by adding a teaspoon of freshly grated garlic with the onions and a single smoked Chipotle Chile with the Zucchini. Then.... this was the most superb soup! Just agonisingly good!
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Our zucchini plants are prolific, so this recipe is great. Just made it with the following changes:
I doubled the recipe but halved the added stock/liquid, used dried parmesan but didn't doubel it. Added 2 large cloves of fresh garlic and about half a tsp of chilli powder. Didn't use parsley (checked the garden and it was dead after a long dry summer). I also added the eggs/basil/parmesan to the blender at the end, and served straught from the blender jug. The one thing I did on the spur of the moment that changed the recipe significantly was to add a 400g tin of tomatoes. Made a great soup! We will add this to our regular menu. Thanks.
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I loved this soup. So far, it has been the best zucchini soup recipe I have tried. I found it to have well-balanced flavorful. Not bland at all. Great touch with the fresh herbs at the end. It was easy to make and freezes well. One issue though, when I added the egg mixture at the end, the soup came up like egg drop. Was the soup too hot? Should I have whisked it in?
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Instructions
Melt butter in a large saucepan. Add onions and cook for 5 minutes. Add zucchini and cook, stirring frequently, for 5-10 minutes. Add chicken stock and bring to the boil. Cover, lower heat and simmer for 20 minutes. Puree in a blender (***).
Return to the saucepan and bring back to the boil. Combine beaten eggs, cheese and herbs in a bowl. Slowly stir into the boiling soup. Add salt and pepper to taste. Ladle into soup bowls. Pour a small swirl of cream over soup, garnish with the crostini and serve.
Crostini:
Toast bread slices on one side in a hot oven. Spread the untoasted side with butter. Sprinkle with grated cheese. Place under hot broiler until golden brown and bubbling. Cut into cubes.
Author's Comments
YUM!!!
* Use 1 extra teaspoon for every tablespoon, as Australian tablespoons are that much larger than those in America, Canada, N.Z. and Britain.
** I used homemade stock, but chicken stock cubes or stock powder and water work just as well.
*** I was lazy, I also used a Bamix stab blender and not the processor!! LOL Less washing up later.
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