Fresh Zucchini Provençal Soup:
4 Zucchinis with the peeling on. Trim the ends and roughly cut the zucchini into pieces.
1 Onion, roughly chopped
2 Eggs, beaten
Salt and Pepper to taste
Grated Cheese of your choice to garnish
Optional: Croutons for garnish
Put the Zucchini and Onion in a 3 quart saucepan.
Add enough water just to cover the vegetables.
Bring to a boil and continue boiling until Zucchini is tender.
Purée the soup with an Immersion Blender.
Remove from heat.
Quickly whisk in the Beaten Eggs.
Season to taste with Salt and Pepper.
|The list of ingredients is simple.|
|Fill the saucepan with vegetables and cover with water.|
|This is the final product blended and finished with beaten eggs.|
|Topped with grated cheese.|
|Lunch included a piece of Tomato Tart.|
Peace in the Kitchen!