Courtesy of Emily Nickerson
Adapted from the Cucina di Magro cookbook by G. Franco Romagnoli
This is a vegetarian variation of stracciatella, an Italian soup traditionally made by stirring beaten eggs into a meat-based broth. This version highlights the soft flavor and texture of zucchini and is enriched by the addition of eggs, butter, and a bit of cheese. Bonus: From start to finish this soup took about 30 minutes to prepare, a perfect option on a night when you’re craving a hot meal and don’t have much time or energy to cook.
A few notes: Be careful not to overcook the zucchini during the sauté. You want the insides to be “soft and fluffy” as I once read properly cooked zucchini described as – but you don’t want it to be absolute mush. This makes about 6 servings if you make the full recipe, or you can scale it down according to how much zucchini you have on hand.
– 6 small to medium-sized zucchini
– 2 tablespoons extra virgin olive oil
– 2 tablespoons butter
– 8 cups warm water
– 2 ½ teaspoons salt
– 6 tablespoons finely chopped fresh flat leaf parsley
– 3 leaves fresh basil, finely chopped
– 3 eggs
1. Wash zucchini, trim ends, and slice in half lengthwise, then slice each half lengthwise again to make quarters. Slice each quarter into ½ inch pieces.
2. Heat oil and butter in large pot over medium heat until butter melts. Add sliced zucchini and sauté for 5 minutes, stirring gently. Add the warm water, salt, and a few twists of black pepper. Bring to boil, then lower the heat a bit and boil gently for 10 minutes.
3. While your soup is boiling, beat the eggs; then add the parsley, basil, and cheese, and mix well.
4. When zucchini are cooked, pour egg-cheese-herb mixture into the bubbling soup and stir with a whisk. Turn off the heat when the eggs are cooked and floating throughout the soup.