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.