Saturday, September 5, 2009

Thursday: Zucchini Soup

Zucchini soup with tomato-Parmesan-egg broth.

We bought an Italian varietal of zucchini at the greenmarket on Saturday, which we believe is called Costata Romanesca. It was a behemoth, over a foot long (tomato for scale):

Was this the vegetable you saw, ma'am?

Although it's been a pretty soup-y week, we were intrigued by this recipe that we found in The Silver Spoon, a classic Italian cookbook recently translated into English. It's a fairly straightforward zucchini soup with a tomato broth, but at the end you remove the pot from the heat and add an egg beaten with grated Parmesan. It's almost like an egg-drop soup, but because the pot is off the heat when you add the egg mixture, you end up with a thickened broth instead of large filaments of egg.

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