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Receta Paraguayan Zucchini Soup (Caldo De Zapallo Tierno)
by Global Cookbook

Paraguayan Zucchini Soup (Caldo De Zapallo Tierno)
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  Raciónes: 4

Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 x onion minced fine
  • 2 x garlic cloves chopped
  • 5 c. vegetable or possibly chicken stock
  • 3 Tbsp. raw rice
  • 1 lb zucchinis - (abt 2 med)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 x egg
  • 2 Tbsp. fresh-grated Parmesan cheese (to 4 tbspns)
  • 1 Tbsp. finely-chopped parsley

Direcciones

  1. In a medium saucepan, saute/fry the onion and garlic in the extra virgin olive oil till tender. Pour in the stock, bring to a boil, add in the rice, and cook on low for 10 min. Stir in the grated zucchini, season with salt and pepper, and simmer - partially covered - for about 15 min.
  2. When the zucchini is tender, beat the egg with the cheese and parsley and whisk into the soup, mixing well. Let simmer for a few min, then ladle into bowls and serve immediately.
  3. Comments: Just when you thought all zucchini soups were dishwater grey-green, here comes this thick, rich, and flavorful warm first course from Paraguay.
  4. Makes you and 3 to 4 others think about looking for second portions instead of the next course.