Zucchini Egg Lemon Soup Recipes

DILL-ICIOUS ZUCCHINI POTATO SOUP

Steps:

• Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
• Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.

GREEK STUFFED ZUCCHINI STEW (IN EGG & LEMON SAUCE)

Steps:

• Cut off the tops and bottoms of the zucchinis. Rinse them well and then cut them in half about 2,5 inch / 7cm each piece.
• Using an apple corer, remove most of the insides of the zucchini. Creating 1 cm / 0.4 inch thick cylinders.
• Prepare the filling in a bowl by mixing together the ground beef, red onion, spring onion, parsley, dill, rice, and the 3 tablespoons of olive oil. Season the mixture with kosher salt and freshly ground pepper. Knead the mixture for 2 minutes.
• Start filling the zucchinis by pressing the ground beef mixture into the hole with your finger. Press on both openings to make sure there aren't any air gaps left, inside the zucchini.
• Place the stuffed zucchinis tightly together, inside a cooking pot or stockpot.
• Pour in enough water to cover, and heat over medium-high heat.
• Once the water starts to boil, skim off the foam that will form on the surface. Then reduce heat to medium-low, and simmer covered for about 1 hour.
• Once the water has reduced to almost half, turn of the heat.
• Start making the sauce. In a small saucepan, whisk together the flour and olive oil to create a thick flour paste. Heat mixture over high heat and cook for 2 minutes. Then using a ladle, start adding spoonfuls of the water from the pot with the zucchinis, into the flour mixture. Keep whisking and adding spoonfuls, until you have incorporated at least 2/3 of the water.
• In a mixing bowl whisk the eggs until slightly foamy. Take a spoonful of the sauce you've just made and very slowly (threadlike) pour it into the eggs while you whisk the eggs constantly. Keep doing this until all the sauce is into the eggs. Pour in the lemon juice + zest as well. Then transfer everything back to the pot with the zucchinis.NOTE: Place a wet sponge cloth under the bowl with the eggs so it will stay in place while you whisk the eggs.
• Shake the pot for the sauce to spread evenly. Turn heat to low, taste the sauce and add extra salt or pepper if needed. Cook for 2-3 minutes for the sauce to combine with the zucchinis.
• Remove from heat and ideally let the food stand for 30 minutes before serving. Then serve with a bit of extra fresh dill on top, freshly ground pepper and a few drops of lemon if you like.

GARDEN VEGGIE ZUCCHINI SOUP

Steps:

• Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
• Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.

ZUCCHINI EGG-LEMON SOUP

Steps:

• Put oil in a deep saucepan over medium high heat. Add onion and cook, stirring occasionally until soft, 2 or 3 minutes. Add rice and stir to coat with oil, then continue cooking, stirring occasionally, until fragrant, about 2 minutes. Add zucchini along with a light sprinkle of salt and a few grinds of pepper. Stir constantly for a couple of minutes, until zucchini starts to wilt and release its liquid. Add about half the parsley. When mixture starts to stick to the bottom of the pan, stir in water or broth. Bring soup to a boil, and reduce heat so it simmers steadily. Cover and cook for 20 or 30 minutes, until rice is tender and vegetables start to melt into the soup. Beat eggs in a heat-resistant bowl, then whisk in lemon juice. Take a ladle of broth from the pot and slowly add broth to eggs, whisking constantly so eggs do not curdle. Repeat once or twice more until egg mixture is thick, smooth and very warm. Adjust heat so that soup bubbles gently. Slowly add egg mixture, stirring constantly. Taste and adjust seasonings, addmore more lemon juice, salt and pepper as needed. Serve immediately, garnished with remaining parsley and Parmesan cheese.