Neopolitan Zuppa Di Zucchine

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs zucchini
• 4 tablespoons extra virgin olive oil
• 2 1/2 pints hot vegetable broth
• salt, to taste
• fresh ground black pepper, to taste
• 3 eggs
• 2 tablespoons parmesan cheese, freshly grated
• 1 1/2 tablespoons fresh italian parsley, chopped (curly parsley okay to use)
• 12 fresh basil leaves, chopped
• 6 slices italian bread, toasted (or french bread)
• lemon slice

Recipe

• 1 without peeling the zucchini, cut into small cubes. heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly.
• 2 add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes.
• 3 meanwhile, beat the eggs and parmesan cheese together with the herbs.
• 4 just before serving the soup, place the toasted bread in a soup tureen. remove the soup from the heat and quickly stir in the egg mixture using a wire whisk.
• 5 pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately.
• 6 serve lemon slices on side for garnish.