Zucchini-Potato Soup
By Yankee Magazine|May 23 2002|
Very different, very flavorful, and very good — a big hit even with those who aren’t normally fond of soups. Be sure to follow the directions carefully when adding the eggs and lemon juice; otherwise the mixture is likely to curdle.
Yield
8 servings
Ingredients
5 cups chicken broth
1 pound zucchini (4 small), thinly sliced
1 large potato, thinly sliced
1 large onion, thinly sliced
3 eggs
2 tablespoons lemon juice
salt and pepper to taste
Instructions
In a large saucepan, bring the broth to a boil. Add the zucchini, potato, and onion. Reduce the heat and simmer, covered, for 15 minutes.
In a small bowl, beat the eggs. Add the lemon juice and 1/2 cup of the broth. Stir into the soup. Increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. Season to taste with salt and pepper and serve immediately.
Delicious!
Sounds yummy. Advice–the 1/2 cup of broth to add to the eggs should be from the pot that has been simmering for 15 minutes. Adding a bit of warm liquid and mixing it in before adding the egg mixture back to the pot is what keeps it from curdling. Same for any cooked pudding or custard, even custard-based ice cream.
This soup is an all time favorite, I go one step more and put it all in the blender when finished.