Zucchini Soup

In Mystery on Inheritance Ranch, one of the characters makes a zucchini soup recipe on a cold rainy day.

I've had this recipe for a long time, so I never actually look at it any more. So while I was getting the formatting ready for this blog, I notice the egg and cheese mixture is supposed to be mixed in a soup tureen. The hot soup is poured on top and stirred to get the egg drop effect.

I might have used a tureen the first time I made it, but now, I pour the egg mixture into the hot broth. It's the same results. The truth is, we eat it out of the pot off the stove. I don't want to wash the soup tureen. But if I was trying to impress (which I may never do again), maybe I'd use a pretty tureen.

However, I found this vintage soup tureen on Pinterest. It's cute, but it's not mine. I wanted to show the only soup tureen I have, but my technology skills failed me. Aunt Marilyn gave me a Fitz and Floyd soup tureen, "Oceana", a large sea shell with coral around the bottom and on the handles, not as busy as this one. It's beautiful, and because I live on an island, she thought it was fitting. I took a picture of it, but the link from my phone to computer won't allow me to find it. That's another story. Like Meg, in the Meg Miller mystery series, I only use my cell phone for emergencies, (not really, but almost).

If you have a garden, your zucchini may be gone by now, but there's still plenty in the market. First cool front you might want to try this.

The good news is, I found the actual recipe. So, here it is:

Zucchini Soup

Tom's recipe from Mystery on Inheritance Ranch

1 medium onion, chopped fine

1 clove garlic, chopped

2 T. oil

5 c. chicken broth

3 T. uncooked rice

1 lb. zucchini, grated (1 1/2c.)

1 egg

3 T. grated Parmesan cheese

1 T. parsley, finely chopped

Salt & pepper to taste

Cumin (optional)

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