Egg-Drop and Zucchini Soup

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                            FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

The ship sank. He was the lone survivor. He swam towards a
distant beach. When he arrived there, he crawled up on the
shore to rest and count his blessings; that's when he saw the
first one... a pecan pie. He then saw a banana split, a cup of
vanilla gelato, chocolate chip cookies, caramel apples, and
yellow cake. Suddenly he realized he was on a desserted
island.

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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.

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 Feb 15 08:17:49 2011