Zucchini Soup with Cheese and Eggs
- Heat olive oil in large saucepan set over medium-high heat; sauté zucchini until lightly browned. Add chicken broth, and salt and pepper to taste. Bring to boil; reduce heat to medium-low and simmer for 10 minutes.
- Meanwhile, in small bowl, whisk eggs with cheese until combined. Pour egg mixture into saucepan. Stir well; stir in basil. Ladle soup over fried bread slices before serving (if using).
Tip: To make this dish gluten free, skip the bread.
Recipe provided by Chef Mary Ann Esposito
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Extra Virgin