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zucchini egg lemon soup


i found this recipe by mark bittman for the new york times in today's newspaper. it is a simple late summer or early fall recipe that requires no soup stock.


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  1. Put oil in a deep saucepan over medium-high heat
  2. Add onion and cook
  3. Stirring occasionally
  4. Until soft
  5. 2 or 3 minutes
  6. Add rice and stir to coat with oil
  7. Then continue cooking
  8. Stirring occasionally
  9. Until fragrant
  10. About 2 minutes
  11. Add zucchini along with a light sprinkle of salt and a few grinds of pepper
  12. Stir constantly for a couple of minutes
  13. Until zucchini starts to wilt and release its liquid
  14. Add about half the parsley
  15. When mixture starts to stick to bottom of pan
  16. Stir in 6 cups water
  17. Bring soup to a boil
  18. And reduce heat so mixture simmers steadily
  19. Cover and cook for 20 to 30 minutes
  20. Until rice is tender and vegetables start to melt into soup
  21. Beat eggs in a 4-cup or larger heat-resistant bowl
  22. Then whisk in the lemon juice
  23. Take a ladle of broth from pot and slowly add broth to eggs
  24. A few drops at a time at first
  25. Whisking constantly so eggs do not curdle
  26. Repeat once or twice more
  27. Until egg mixture is thick
  28. Smooth and very warm
  29. Adjust heat so that soup bubbles gently
  30. Slowly add egg mixture
  31. Stirring constantly
  32. Taste and adjust seasoning
  33. Adding more lemon juice
  34. Salt and / or pepper as needed
  35. Serve immediately
  36. Garnished with remaining parsley and
  37. If you like
  38. Cheese

Step 16

Total Time in Minute 35

Ingredients Count 9

cooking zucchini egg lemon soup

See More Relate Photo


Extra virgin olive oil


Short-grain rice


Salt & freshly ground black pepper

Fresh parsley leaves


Fresh lemon juice

Parmesan cheese

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