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Instructions |
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put the oil in a deep skillet or med sauce pan over med high heat. when hot add the onion and cook stir occasionally until soft 2-3 min. stir in the garlic and cook for another min or so. add the rice and stir to coat with oil, continue to cook till fragrant about 2 min.
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add the zucchini, and a light sprinkle of salt n pepper. stir constantly for a couple min until the zucchini starts to wilt and release the liquid. when the mixture starts to stick to the bottom stir in the stock bring to a boil and reduce the heat to a simmer. cover and cook for 20-30 min until the rice is tender and the veggies are melting into the soup
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in a large heatproof bowl beat the eggs till creamy than whisk in lemon juice. take a ladle of broth from the pot with as little veggies as possible, slowly add a few drops at a time to eggs, whisk constantly so eggs dont curdle. repeat once or twice more until the egg mixture is thick, smooth and very warm.
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make sure the soup is not boiling but bubbling gently. slowly add the egg mixture stir constantly. taste and adjust the seasoning. serve immediately with the optional parsley and cheese
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Originally Submitted
5/20/2012
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