1 tbl olive oil
1 x onion chopped fine
2 x garlic cloves minced
5 cup vegetable or chicken stock
3 tbl raw rice
1 lb zucchinis - (abt 2 med)
Salt to taste
Freshly-ground black pepper to taste
1 x egg
2 tbl fresh-grated Parmesan cheese (to 4 tbspns)
1 tbl finely-minced parsley
- In a medium saucepan, saute the onion and garlic in the olive oil until tender. Pour in the stock, bring to a boil, add the rice, and cook on low for 10 minutes. Stir in the grated zucchini, season with salt and pepper, and simmer - partially covered - for about 15 minutes.
- When the zucchini is tender, beat the egg with the cheese and parsley and whisk into the soup, mixing well. Let simmer for a few minutes, then ladle into bowls and serve immediately.
- Comments: Just when you thought all zucchini soups were dishwater grey-green, here comes this thick, rich, and flavorful hot first course from Paraguay.
- Makes you and 3 to 4 others think about looking for second portions instead of the next course.