I love the infusion of the herbs egg, and parmesan, it makes for an interesting soup, full of flavour;
INGREDIENTS
2 Tablespoon olive oil
1 small onion finely chopped
5 medium courgettes grated
1.4 litres of chicken stock
salt and pepper
2 tablespoon flat leaf parsley finely chopped
2 tablespoon basil finely chopped
2 eggs
4 tablespoon grated parmesan
METHOD
Using a pan that will hold the finished soup, heat the olive oil. Sauté the onion until it is soft, but, not brown, stir in the courgette, half teaspoon of salt, and, a little black pepper.
Cover and sweat, stirring a couple of times for 5 minutes. Add the stock, bring quickly to the boil, and simmer for 12 minutes.
Liquidise, and, return the soup to the pan. Beat the herbs into the eggs and stir in the cheese. Bring the soup up to a simmer, remove from the heat, and beat in the eggy herby mixture.
Taste for seasoning and serve
Original recipe taken from A Celebration of Soup by Lindsey Barnham:
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