The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1979

Zucchini Soup (Caldo de Zapallo Tierno)
Servings Preparation 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:
2 tablespoons vegetable oil 1 medium onion, finely chopped 1 clove garlic, chopped
5 cups chicken stock 3 tablespoons raw rice 1 pound zucchini, grated
salt, freshly ground pepper 1 egg 3 tablespoons freshly grated Parmesan cheese
1 tablespoon finely chopped parsley



1 Heat the oil in a fairly large saucepan and saute the onion and garlic until the onion is soft. Add the chicken stock and the rice and simmer, covered, for 10 minutes. Add the zucchini. Season to taste with salt and pepper and simmer until the zucchini is very tender, about 15 minutes. In a soup tureen beat the egg with the cheese and parsley, then whisk in the soup, mixing well.

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