Tuesday, September 2, 2008

Zucchini Soup

Saute: 1 medium onion
1 clove garlic in 2 Tbsp oil
Add: 10 cups chicken broth and 3/4 cup rice
simmer for 10 minutes
Add: 4 Cups grated zucchini
1 tsp salt
1 tsp pepper
1 Tbsp parsley
simmer for 15 minutes
4 eggs
1/4 cup grated Parmesan cheese
whisk into soup it is OK if it curdles.
Stir in 1/4 cup lemon juice serve hot or cold.
This recipe freezes well and makes a lot of soup.

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