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Paraguayan Zucchini Soup - {Caldo De Zapallo Tierno}

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.

Courses: Soup
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1   Onion - chopped fine
2   Garlic cloves - minced
5 cups 1185mlVegetable or chicken stock
3 tablespoons 45mlRaw rice
1 lb 454g / 16ozZucchinis - (abt 2 med)
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Egg
2 tablespoons 30mlFresh-grated Parmesan cheese - (to 4 tbspns)
1 tablespoon 15mlFinely-minced parsley

Recipe Instructions

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.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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