Paraguayan Zucchini Soup - {caldo De Zapallo Tierno}
soups/stews
1 tablespoon olive oil
1 onion; chopped fine
2 garlic cloves; minced
5 cups vegetable or chicken stock
3 tablespoons raw rice
1 pound zucchinis - (abt 2 med)
Salt; to taste
Freshly-ground black pepper; to taste
1 egg
2 tablespoons fresh-grated Parmesan cheese; (to 4 tbspns)
1 tablespoon 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.
Comments: 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.
Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-05-2000 by Joe Comiskey - jcomiskey@krypto.net"
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Per serving: 59 Calories (kcal); 5g Total Fat; (68% calories from fat); 2g
Protein; 3g Carbohydrate; 47mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 4 servings
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