Zucchini – 3 pieces. medium size /1 kg/
carrots – 1 large /100 g/ grated
fresh onion – 1 bunch / 5 stalks / retail
tomato puree – 1 tbsp.
rice – 100 g / ½ teaspoon /
oil – oil
salt – finely ground sea salt
red pepper – ½ tsp.
ABOUT THE BUILDING
egg yolks – 2 pcs.
flour – 1 tbsp. the same
yogurt – 250 g
fennel – 1/3 connection
Method of preparation:
Zucchini is cut into small cubes without peeling.
In a large pot, heat 4 tbsp. oil and 1 tbsp. oil and add finely chopped onion and grated carrot, seasoned with salt.
I stirred and cooked it until it softened and the carrots took on a beautiful color. When that happened, I added the tomato puree, stirred and added the diced courgettes.
Salt, mix and sprinkle with red pepper after 1 minute and add the washed and drained rice.
I gave it a final stir and poured 3 liters of boiling water over it. I cooked the zucchini soup at 4 to 6 degrees on the stove with the lid slightly open.
When the rice was cooked, I added the seasoning. I prepared it by mixing the two yolks well in a bowl with a spoonful of flour and adding yogurt.
I mixed it very well until smooth. I added some of the hot rice soup to equalize the temperature, then poured it into the pot.
I waited for the soup to boil again and after 2-3 minutes I took it off the heat. I added finely chopped fennel and a little oil.
With a smile I served the most delicious slightly chilled zucchini soup.
Enjoy your meal!
As you know, I cook larger quantities. If you are cooking for two people, you can halve the products.