Egg Drop and Zucchini Soup (Stracciatella alle Zucchine) is a wonderful soup with an amazing colour and flavour. A Zucchini (courgette) colour provides a warming and welcoming spin. Also this soup has a beaten egg dropped in at the last moment adding an additional burst of flavour. This is a lovely healthy dish being only 184Kcal. However, if you use vegetable stock instead of chicken and beef stock then you have a beautiful vegetarian soup.
Egg Drop and Zucchini Soup (Stracciatella alle Zucchine)
A lovely thick warming soup full of flavour and silkiness.
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Servings: 6 people
Calories: 184kcal
Ingredients
- 2 tbsp olive oil 30 ml
- 1/2 large onion finely chopped
- 1 1/2 lbs zucchini diced, 375 ml
- 1 1/2 cups beef stock 375 ml, can
- 1 1/2 cups chicken stock 375 ml, can
- 1 cup water 250 ml
- 2 large eggs beaten
- 1/4 cup Parmesan 60 ml, grated
- 1 tbsp parsley 15 ml, finely chopped
- 1/4 bunch basil 15 ml, finely chopped
- salt to taste
- ground pepper to taste
Instructions
- Heat the oil in a large heavy soup pot over moderate heat.
- Sauté 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.
Notes
A vibrant colour and flavour to a classic soup starter.
Nutrition
Calories: 184kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 88mg | Sodium: 810mg | Potassium: 433mg | Fiber: 2g | Sugar: 3g