Summer vegetable soup
Zucchini soup
- 500 GRAM BROCCOLI, in florets
- 250 GRAM CARROTS, cleaned and cubed
- 250 GRAM POTATOES, peeled and cubed
- 1 ONION, chopped
- 4 EGGS, hard boiled and quartered
- 4 SLICES OF OLD BREAD
- 3 CUPS STOCK
- 200 GRAM FRESH GREEN PEAS
Put the vegetables, the potatoes and stock together, add pepper and salt to taste, bring to the boil and cook for 12-15 minutes. Distribute the bread and eggs over four soup plates and pour the soup on top.
See also a recipe for summer vegetable soup from Sweden. People used to be poor in parts of Italy, especially in the south and old bread was not thrashed, but used to bind the soup like also in pappa al pomodoro, asparagus soup from Calabria and Ancona fish soup.
Stir fry the onion and zucchinis in hot olive oil for 5 minutes; turn the heat very low, close the pan off with a lid and simmer for 10 minutes. Add one cup of stock and puree the mixture; add the remaining stock, bring to the boil and add pepper and salt to taste. Mix the egg yolks with the cream, add this to the soup, heat slowly while stirring until the soup thickens.
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