- 4 tbsp olive oil
- 2 tbsp butter, softened
- 1 large onion finely chopped
- 5 zucchinis, sliced
- 2 potatoes, peeled and diced
- 6 1/4 cups chicken stock
- 12 fresh basil leaves, chopped finely
- 1 garlic clove, chopped finely
- 2 eggs
- Parmesan cheese
- Salt and pepper
Heat the oil and some butter in a heavy, deep pan. Fry the chopped onion in the oil and butter over low heat until golden, but not brown.
Add the sliced zucchini, mix well and fry on low heat for about 10 minutes.
Add the diced potatoes to the pan and stir over medium heat for 3-4 minutes before adding the chicken stock. Bring to a boil slowly, cover the pan with a lid and simmer over medium heat for 40 minutes.
Puree the soup in a blender or food processor to obtain a smooth mixture.
Place the basil in a bowl with the garlic, eggs, remaining butter and the Parmesan. Beat with a wooden spoon or whisk.
Trickle the soup into the beaten egg mixture and season with salt and pepper.
Return the soup to the pan and reheat gently over low heat.
Serve it hot with some freshly grated parmesan cheese
P.S. You can garnish the soup with some crispy pieces of bacon or pancetta if you wish!