Paraguayan Zucchini Soup - {Caldo De Zapallo Tierno} Recipe - Cooking Index
Paraguayan Zucchini Soup - {Caldo De Zapallo Tierno} Recipe - Cooking Index
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| 1 tablespoon | 15ml | Olive oil |
| 1 | Onion - chopped fine | |
| 2 | Garlic cloves - minced | |
| 5 cups | 1185ml | Vegetable or chicken stock |
| 3 tablespoons | 45ml | Raw rice |
| 1 lb | 454g / 16oz | Zucchinis - (abt 2 med) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Egg | |
| 2 tablespoons | 30ml | Fresh-grated Parmesan cheese - (to 4 tbspns) |
| 1 tablespoon | 15ml | 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.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
Average rating:
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