PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 1 medium onion, diced
- 5 c. tablespoons of olive oil
- 1 teaspoon pepperoncini in oil or 3 dried
- 1 pot of Stefano’s tomato and basil sauce (648 ml)
- 2 stalks of celery, diced
- 3 tbsp. fresh basil, chopped
- 3 tbsp. fresh parsley, chopped
- 1 tablespoon dried oregano
- 3-4 zucchini, diced
- 4 Yukon Gold potatoes, diced
- 2 eggs
- 648 ml of water (same amount as the pot of sauce)
- ½ cup of grated parmesan
- Croutons
PREPARATION:
- Heat the olive oil in a 24cm Granit casserole over low heat.
- Sauté onion and peperoncino for 5 minutes.
- Add the celery and cook for a further 2 minutes.
- Do the same with the zucchini and potatoes.
- Add oregano and then tomato sauce and bring to the boil.
- Add herbs and water and bring to the boil.
- Cook over low heat, uncovered, for 45 minutes or until reduced.
- Add salt to taste.
- In a bowl, whisk together eggs and Parmesan cheese.
- When the soup is ready, add the egg and Parmesan mixture and stir well.
- Just before serving, place a crouton in the bottom of the bowl and drizzle with olive oil.
- Add the soup, sprinkle with Parmesan and drizzle with olive oil.
- Makes about 3L.
- Enjoy your meal!
