Monday, November 15, 2010

Zucchini Soup!

It's a beautiful fall day here in southern California, and while my senses are enjoying the changing leaves and the crisp air, my taste buds are calling out for one of my favorite soups, the Ferraro Family Northern Italian Zucchini Soup.

It's low-calorie, low-fat and if you use vegetable broth, it's vegetarian, too. But the way it's ultimately presented makes it into a hearty meal--a favorite in Northern Italy and at our California table.

The picture I added is similar to its presentation--except that the "green" on top is replaced with a heavy sprinkling of Parmesan cheese!

Below is the recipe, for anyone who'd like to try it!


Tina Ferraro
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Ferraro Family Northern Italian Zucchini Soup

3 medium zucchini
l medium onion
butter and olive oil, about 4 tablespoons total
6 cups broth, chicken or vegetable
1 egg yolk
3 drops lemon juice
grated Parmesan cheese
Italian/French bread

Wash zucchini, but do not peel. Chop into 1/4" chunks. Chop onion. Saute in oil in and butter in a heavy pot. Add broth. Cook until zucchini and onions are tender.

Remove veggies from broth with slotted spoon. Mash in blender or food processor. Return mixture to broth, simmer for about 5 minutes.

Beat egg yolk, and temper by adding a small amount of soup and lemon juice. Return to pot.

Meanwhile, toast 1" thick slices of bread. Put one or more into a soup bowl, cover with soup and top with grated cheese.

(We usually toast extra bread slices, which we serve with cold cuts and sliced cheese.)


Janie Emaus said...

Sounds delish! I'll have to try it. Or better yet, I'll my husband, the chef, make it. Thanks for sharing.

stephhale said...

That sounds amazing, Tina! Yummy!

Jessica said...

This soup sounds delicious. I can't wait to try it!!

Marley Gibson said...

That looks AMAZING!!!!

Heather Davis said...

Yum, that sounds great!

Cary Fagan said...

Looks so yummy!