Zucchini soup (2)
Zucchini soup (2)
Zucchini soup (2)
5
1
Stefano Moraschini
Wash and dice the zucchini.
Sauté the garlic in oil and butter, tipping when it is golden and pour zucchini in saucepan.
Let season then join 100 cl of broth and cook for 45 minutes.
Beat the eggs with the salt, parsley and chopped Basil and 3 tablespoons Parmesan cheese.
When courgettes are cooked, add eggs and mix well with a whisk.
Remove from heat and serve cold soup with grated Parmesan cheese.
Calories calculation
Calories amount per person:
494
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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