Courgette and Egg Soup Recipe |
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A delicate soup, thickened and enriched with eggs. The hot soup is poured over them just before serving.
You will need :- 1 lb. courgettes 1 oz. lard 3 tablespoons olive oil 1 garlic clove 1 litre boiling water Salt 2 eggs 10 chopped basil leaves (optional) 2 tablespoons chopped pasley pepper 2 oz. white Cheshire or Wensleydale cheese
For Garnish :- 1 oz. white Cheshire or Wensleydale cheese Croutons
Cooking Time :- 30 minutes
Equipment :- Large saucepan or flameproof casserole, soup tureen
Wash courgettes, trim ends, then dice them. Heat the lard, oil and peeled, whole garlic clove in saucepan or flameproof casserole. Cook over a moderate heat till the garlic turns golden, then remove it.
Add diced courgettes to pan and cook for few minutes. Add the boiling water and pinch of salt, cover and cook gently for about 15 minutes.
After this time, break eggs into warmed soup tureen, add chopped basil, parsley and salt and pepper, then grate or crumble in the cheese. Beat well with a fork.
Gradually add about a quarter of the soup, mix well, then pour in the rest. Garnish with more grated or crumbled cheese and freshly made croutons. Serves 4.
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