Courtesy of the NYTimes, this soup was surprisingly wonderful. It gets creamy, and yet has an extremely low fat content. No pureeing or mashing, just cook the zucchini down. Adding the egg is like magic – the soup takes on a beautiful, delicate thickening and body. The only modification I made was to use grated soy parmesan instead of the real thing. Enjoy!
Zucchini egg-lemon soup
3 tablespoons extra virgin olive oil
1 small onion, minced
1/4 cup short grain rice
2 or 3 medium zucchini, shredded
salt and freshly ground pepper
1/2 cup chopped fresh parsley leaves
2 tablespoons freshly squeezed lemon juice, more to taste
1/2 cup grated soy parmesan cheese
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 zucchini 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 release its liquid; add about half the parsley. When mixture starts to stick to bottom of pan, stir in 6 cups of 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 heat-resistant bowl, then whisk in the lemon juice. Take a ladle of broth from pot (be careful not to include too many vegetables) and slowly add broth to eggs, a few drops at a time at first, whisking constantly so eggs do not curdle. Repeat once or twice more, until egg mixture is thick, 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 immediately, garnished with remaining parsley and, if you like, cheese. Makes 4 – 6 servings.