Zucchini Egg Soup With Fresh Basil
Basil oxidizes easily, so to avoid this issue completely it’s best to chop it with a ceramic knife. For the same reason, traditionalists still use a stone mortar and not a food processor, which has metal. If using the food processor, at least avoid overheating by pulsating intermittently rather than processing continuously.
- Duration
- Cook Time
- 4 ServingsServings
Ingredients
- 8 small to medium very fresh zucchini, diced
- 4 tablespoons freshly grated Parmesan
- 3 or 4 tablespoons extra-virgin olive oil
- 2 eggs
- 1 or 2 whole cloves garlic, peeled
- 3 tablespoons freshly minced basil
- More basil to decorate
- Salt and pepper
Preparation
1. Heat the oil with the garlic and cook the zucchini in it for about 5-6 minutes.Cover with boiling water, salt and pepper and cook uncovered for about 10-15 minutes.
2. In a bowl, whisk the eggs with the Parmesan and a pinch of salt and pepper and the minced basil.
3. When the zucchini are tender, set aside a couple of tablespoons of the zucchini and blend the rest with your immersion mixer until smooth. Add the egg mixture and blend. Cook for 3 more minutes on low heat, stirring, and serve, decorating with the reserved diced zucchini and a few basil leaves.
