Italian Egg-Drop and Zucchini Soup

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                            FOOD FUNNY
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Here's a news bulletin from Rosemary Zwick:

A grocer was recently rebuked by a local church for putting
inspirational messages on his grocery bags. He was accused
of being sack-religious.

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                            TODAY'S RECIPE
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This classic Italian soup translates as "little rags" thanks to the
tiny pieces of cooked egg floating in the broth. It is often made
without vegetables, but versions including various leafy greens
and other vegetables are common.

Italian Egg-Drop and Zucchini Soup (Stracciatella alle Zucchine)

2 Tbs (30 ml) olive oil
1/2 onion, finely chopped
1 1/2 lbs (375 ml) zucchini (courgettes), diced
1 1/2 cups (375 ml) canned beef stock
1 1/2 cups (375 ml) canned chicken stock
1 cup (250 ml) water
2 eggs, beaten
1/4 cup (60 ml) freshly grated Parmesan cheese
1 Tbs (15 ml)finely chopped parsley
1 Tbs (15 ml) finely chopped fresh basil
Salt and freshly ground pepper to taste

Heat the oil in a large heavy soup pot over moderate heat. Saute
the onion and zucchini until lightly browned, about 15 minutes.
Add the stocks and water and bring to a boil. Reduce the heat
and simmer covered for 20 minutes. Stir the remaining ingredients
together in a small bowl. Immediately before serving, slowly pour
the egg mixture into the simmering broth while stirring.
Serve immediately.
Serves 4 to 6.
Received on Tue Sep 21 09:17:01 2010