Zuppa
Saturday is the day for me and PBS. With our cable provider we end up receiving three different PBS stations. One from LA, one from OC and another mystery one. The great thing is that they all have different programming. Even better is on Saturday they all play different cooking shows. When I wake up I generally go through the guide and see what they are cooking on each of the shows and record what sounds interesting. This is how I have found shows that I really enjoy such as America's Test Kitchen and BBQU.
One Saturday a couple of weeks back, Jenn and I were watching an Italian cooking show (sorry forgot the name of it), and the lady on it was making soups and salads. All of them sounded really good and Jenn decided she wanted to try making a zucchini based soup. Here is the recipe:
Zucchini Soup with Cheese and Eggs
2 Tbsp. Extra-Virgin Olive Oil
5 small Zucchini, ends trimmed, washed and diced
4 cups hot Chicken Broth
Salt and pepper to taste
2 Eggs
1/3 cup grated Pecorino or Parmigiano-Reggiano cheese
Small bunch of Basil leaves, torn into small pieces
Sliced Baguette
- Heat the olive oil in a soup pot and cook the zucchini until lightly browned.
- Pour in the broth or water. Season with salt and pepper and cook for 10 minutes.
- Whisk together the eggs and the cheese in a bowl and pour it into the soup. Stir well. Stir in the basil. Serve the soup as is or ladled over fried bread slices.
We really liked the soup. I think zucchini is the perfect soup vegetable because it has a lot of flavor when boiled and doesn't get to mushy. Also this recipe would not have been half as good if it did not have the slices of bread on the bottom. Jenn toasted the bread and I think that helped out also. The bread was able to keep its form longer and cooked bread tends to have a better flavor anyways. Word of advice if you do try this one, make sure to finish it off. We checked out the leftovers a day after and the fridge was not kind to it.