Phyllis H. Moore
Tom's Zucchini Soup
In a recent review of Mystery on Inheritance Ranch, the reviewer, S.D. Berg mentioned she was disappointed when she got to the end and found no recipes. I've read books like that also. My favorite grits and greens recipe came from the back of a novel.
Mystery on Inheritance Ranch takes place on a ranch that Meg Miller has inherited from an uncle she never knew. She unravels a mystery while she's there with her family to celebrate Thanksgiving. There's planning for meals and cooking going on in a fabulous kitchen. One cold, rainy Sunday before Turkey Day, they're spending time watching football and snacking. Tom creates this soup. It's something that reminds me of cold days and is great with grilled cheese or cheesy bread.
So, S.D., here's the recipe for Tom's Soup. And, you have inspired me to include recipes in the backs of all of Meg's Books. Until I can get them updated, I'll blog about them. Thank you for the inspiration.
1 medium onion, chopped fine
5 c. chicken broth
1 clove garlic, chopped
3 T. uncooked rice
1 egg 1 lb. zucchini, grated (1 1/2c.)
2 T. oil 1 T. parsley, finely chopped
3 T. grated Parmesan cheese
Salt & pepper to taste
In large saucepan, sauté onion and garlic in oil until tender. Add broth and rice. Bring to boil, then simmer covered 10 minutes. Stir in zucchini. Season with salt and pepper. Simmer uncovered, stirring occasionally, about 15 minutes or until zucchini is very tender. In soup tureen beat egg, cheese and parsley (and cumin, if desired). Gradually whisk in hot broth mixture. Serve at once in warm soup bowls. Makes about 7 cups