Zucchini Soup

  • Zucchini, 600 grams
  • Dill weed, fresh, 1 cup sprigs
  • Egg, fresh, 1 medium
  • Lemon Juice, 0.5 lemon yields
  • Water, 3 cups
  • Salt

 

  1. Slice the zucchini and the dill weed. Add the salt and cook them with little or no water added. When the zucchini is done to your taste add 3 cups of boiling water.
  2. In a seperate cup, mix the egg with half a lemon’s juice. Add the mixture to the boiling soup while stirring. The eggwhites will cook into strips and the yolk, together with the lemon juice, will give the water a creamy texture.
  3. Serve with some yogurt (preferably garlic yogurt).

Zucchini Soup

Leave a Reply