A simple recipe from Paraguay found in ” The Book of Latin American Cooking” by Elizabeth Lambert Ortiz.
Ingredients
- 2 tbsps groundnut or sunflower oil
- 1 medium onion peeled and finely chopped
- 1 plump garlic clove peeled and chopped
- 2 pints chicken or vegetable stock
- 3 tbsps rice optional
- 1 lb courgettes grated
- sea salt and black pepper
- 1 free range egg
- 3 tbsps freshly grated parmesan
- 1 tbsp finely chopped flat leaf parsley
Servings:
Instructions
- Heat the oil in a fairly large saucepan and saute the onion and the garlic until the onion is soft.Add the stock and the rice ( if using) and simmer, covered, for 10 minutes.
- Add the courgettes and season to taste with salt and pepper. Simmer until the courgettes are very tender- about 15 minutes.
- In a soup tureen or similar beat the egg with the cheese and parsley, then whisk in the soup, mixing well.
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