Zucchini Potato Soup
Source of Recipe
Yankee Magazine
List of Ingredients
5 cups chicken broth
1 pound zucchini (4 small)-- thinly sliced
1 large potato -- thinly sliced
1 large onion -- thinly sliced
3 eggs
2 tablespoons lemon juice
salt and pepper to taste Recipe
1. In a large saucepan, bring the broth to a boil.
2. Add the zucchini, potato, and onion.
3. Reduce the heat and simmer, covered, for 15 minutes.
4. In a small bowl, beat the eggs.
5. Add the lemon juice and 1/2 cup of the broth.
6. Stir into the soup.
7. Increase the heat to medium and heat for 1 minute, stirring constantly; do not boil.
8. Season to taste with salt and pepper and serve immediately.
Note: Very different, very flavorful, and very good -- a big hit even with those who aren't normally fond of soups. Be sure to follow the directions carefully when adding the eggs and lemon juice; otherwise the mixture is likely to curdle.
8 servings
Sherry in Missouri
Sounds Good to Me!
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