Zucchini Egg Lemon Soup Recipe

How to make it

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• Put oil in a deep saucepan over medium-high heat.
• Add onion and cook, stirring occasionally, until soft, 2 or 3 minutes.
• Add rice and stir to coat with oil, then continue cooking, stirring occasionally, until fragrant, about 2 minutes.
• Add zucchihi along with a light sprinkle of salt and a few grinds of pepper. Stir constantly for a couple of minutes, until zucchini starts to wilt and releases its liquid; add about half the parsley. When mixture starts to stick to bottom of pan, stir in 6 cups water.
• Bring soup to a boil, and reduce heat so mixture simmers steadily.
• Cover and cook for 20 to 30 minutes, until rice is tender and vegetables start to melt into soup.
• Beat eggs in a 4-cup or larger heat-resistant bowl.
• Whisk in the lemon juice.
• Take a ladle of broth from the pot (be careful not to include too many vegetables) and slowly add broth to eggs, a few drops at a time, whisking constantly so eggs do not curdle.
• Repeat once or twice more, until egg mixture is thick and smooth and very warm.
• Adjust heat so that soup bubbles gently.
• Slowly add egg mixture, stirring constantly.
• Taste and adjust seasoning, adding more lemon juice, salt and/or pepper as needed.
• Serve immedaitely, garnished with remaining parsley and parmesan cheese if desired.