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Zucchini Egg Soup With Fresh Basil

Zucchini Egg Soup

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


  • 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


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.

As seen in the Joy of Kosher with Jamie Geller Magazine

May/June 2014

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