SOUP OF ZUCCHINI AND EGGS
A nice summer soup which uses the summer-inspired ingredients, prominently the zucchinis. It can be eaten cold or warm, depending on the weather and occasion, and you can serve it with some freshly baked bread. Make sure that you wash the zucchinis before you cook them, and get your hands on some nice parsley that is very important to flavor both the zucchinis and the eggs.
4 servings:
1 kg/2 lb zucchini, diced
2 onions, chopped
2 garlic cloves
50 g/2 oz butter
2 tbsp olive oil
2 eggs
a handful of parsley, chopped
salt, pepper to season
grated parmesan, olive oil to garnish
sauté the onion and garlic in butter and olive oil on moderate heat for 2 minutes, then add the zucchini dices and cook under lid for about 10 minutes. Add water if the soup looks too dry. Mix eggs and parsley in a bowl and add to the zucchini and mix. Adjust with water if you feel the soup needs to be more watery. Season with salt and pepper and serve the soup garnished with parmesan cheese and olive oil, with some bread besides the bowl.