Courgette Soup (Zuppa Di Zucchine)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 lb/675 g small courgettes 60 g/2 oz butter 1 large onion, chopped
1 clove garlic, finely chopped (optional) 1.4 litres/2-1/2 pints chicken stock 2 large eggs
1 tablespoon chopped fresh basil 1 tablespoon chopped flat-leaf parsley 2 tablespoons grated Parmesan cheese
toasted country-style bread, to serve grated Parmesan cheese, to serve finely chopped flat-leaf parsley, to serve



1 Cut the stems and the round ends from the courgettes, and slice thinly. Melt the butter in a large saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Add the garlic and the courgettes and cook gently for 5 minutes, stirring occasionally. Add the stock and bring to the boil. Cover and simmer over a low heat for about 20 minutes, until the courgettes are very tender. Puree in the pan with a hand-held blender, or in batches in a food processor. Bring the soup to the boil in the pan.
2 Beat the eggs in a bowl with the herbs and the cheese. Beat in 250 ml/9 fl oz of boiling soup. Remove the pan form the heat. Using a wooden spoon, slowly add the egg mixture to the soup, stirring constantly. Return to a medium heat and stir for 1-2 minutes-do not boil. Remove from the heat and keep stirring for 1-2 minutes to prevent curdling. Place a slice of toast in each soup bowl, pour in the soup and sprinkle Parmesan and parsley on top. Serve hot with extra Parmesan in a separate bowl.

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