Zucchini and egg soup
Instructions
Heat oil in frying pan with chopped onion; When this refers to dispose, add the zucchini, cut into cubes, add the herbs (Bay leaves before then).
Take a few minutes of baking, cover of broth, stir, season with pepper and salt.
When you see that you're coming to cooking, pour into saucepan, stir the eggs too quickly and serve.
Ingredients and dosing for 6 persons
- 300 g of zucchini
- 3 eggs
- 80 g of onion
- 80 g of olive oil extra virgin
- Basil
- Thyme
- 2 leaves of laurel
- 75 cl of light meat broth
- Salt
- Pepper