Zucchini Soup

• 3 tbsp. butter *
• 1 md. onion, thinly sliced
• 1 lb. zucchini, thinly sliced
• 5 cups chicken stock **
• 2 sm. eggs, lightly beaten
• 2 tbsp. grated fresh parmesan cheese
• 1 tbsp. chopped parsley
• 2 tsp. chopped basil
• Salt and pepper
• Cream
• Crostini (recipe below)

1. Melt butter in a large saucepan.
2. Add onions and cook for 5 minutes.
3. Add zucchini and cook, stirring frequently, for 5-10 minutes.
4. Add chicken stock and bring to the boil.
5. Cover, lower heat and simmer for 20 minutes.
6. Puree in a blender (***).
7. Return to the saucepan and bring back to the boil.
8. Combine beaten eggs, cheese and herbs in a bowl.
9. Slowly stir into the boiling soup.
10. Add salt and pepper to taste.
11. Ladle into soup bowls.
12. Pour a small swirl of cream over soup, garnish with the crostini and serve.
13. Crostini: Toast bread slices on one side in a hot oven.
14. Spread the untoasted side with butter.
15. Sprinkle with grated cheese.
16. Place under hot broiler until golden brown and bubbling.
17. Cut into cubes.

butter, onion, zucchini, chicken, eggs, parmesan cheese, parsley, basil, salt, cream, crostini

Taken from www.foodgeeks.com/recipes/17857 (may not work)