Greek-style zucchini soup

Name: Greek-style zucchini soup - Estera C.
Ingredients: 2 medium zucchini; 1 carrot; 1 onion; 1 parsley root; 1 small celery root; 2 eggs; 1 cup milk; 1 lemon; 1 bunch of dill; 1 tablespoon oil; salt; pepper; 2 liters of water

Soups - Greek-style zucchini soup by Estera C. - Recipia

Greek-style Zucchini Soup - an explosion of freshness for hot summer days Summer is the ideal season to enjoy fresh vegetables, and zucchini, with their fine texture and delicate taste, become the stars of our kitchen. This Greek-style zucchini soup recipe is not only delicious but also easy to prepare, perfect for those scorching days when we seek something refreshing and nourishing. Soup is a dish that has crossed generations, being adapted in many ways depending on the available ingredients. Today, I will guide you step by step to achieve a delicious soup that will bring a touch of tradition and freshness to your meals. Preparation time: 20 minutes Cooking time: 15 minutes Total time: 35 minutes Servings: 4-6 Ingredients: - 2 medium zucchinis - 1 carrot - 1 onion - 1 parsley root - 1 small celery root - 2 eggs - 1 cup of milk - 1 lemon - 1 bunch of fresh dill - 1 tablespoon of oil - Salt - Pepper - 2 liters of water Preparing the Greek-style zucchini soup 1. Preparing the zucchinis: Start by washing the zucchinis well. Then, grate them using a large grater. Add a teaspoon of salt and let them sit for 10 minutes. This process helps to extract water from the zucchinis, concentrating their flavor. 2. Preparing the vegetables: Meanwhile, peel and finely chop the onion, carrot, parsley root, and celery. If you have a food processor, it will work wonders to save time. 3. Sautéing the vegetables: In a large pot, add the oil and sauté the chopped vegetables for 2 minutes, stirring constantly. This step will enhance the flavors and help the vegetables become tender. 4. Boiling the soup: Add the 2 liters of water to the pot and bring everything to a boil. Once the water has started boiling, add the grated zucchinis. Let the soup boil for 2-3 minutes, then turn off the heat. 5. Cooling the mixture: Allow the soup to cool to room temperature. This step is important as you will add it to the egg and milk mixture, thus preventing the eggs from curdling. 6. Preparing the egg and milk mixture: In a separate bowl, beat the 2 eggs well. Gradually add the milk and a little soup broth, stirring constantly to avoid lumps. 7. Finalizing the soup: Add the egg and milk mixture to the pot with the soup, stirring gently. Adjust the salt and pepper to taste. Add lemon juice to the soup, which will provide a refreshing note. 8. Serving: Sprinkle freshly chopped dill over the soup. I prefer to serve this soup at room temperature, but it is just as delicious warm. You can pair it with a slice of fresh bread or croutons for added texture. Useful tips: - Choose young and firm zucchinis: Younger zucchinis have a finer pulp and a sweeter taste. Avoid zucchinis with large seeds or tough skin. - Interesting variations: You can add a bit of sautéed garlic for extra flavor or even a pinch of paprika for a spicy touch. - Nutrition: This soup is rich in vitamins and minerals due to the fresh vegetables. Zucchinis are low in calories but high in fiber, making them ideal for a healthy diet. Frequently asked questions: - How long does the soup last?: The soup can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat. - Can it be frozen?: I recommend not freezing the soup, as the eggs and milk can alter the texture after thawing. - Can I use other vegetables?: Absolutely! You can experiment with vegetables like pumpkin or even spinach to add a splash of color and flavor. Now that you have all the necessary information, all that's left is to get cooking and enjoy the fresh taste of summer in every spoonful of Greek-style zucchini soup! Enjoy your meal!

Greek-style zucchini soup

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