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Zucchini-Potato Soup

The Editors
Yield
8 servings
Category
Potatoes
Soups, Stews, Chowders
Vegetables
Course
Appetizers
Side Dishes
Soup
Credit
Cora LaRochelle Auburn Group of Worcester County Extension S
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook
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This Zucchini-Potato Soup is surprisingly flavorful and a big hit even with those who aren’t normally fond of soups. Be sure to follow the directions carefully when adding the eggs and lemon juice; otherwise, the mixture is likely to curdle.

See more delicious zucchini recipes!

Ingredients
5 cups chicken broth
1 pound zucchini (4 small), thinly sliced
1 large potato, thinly sliced
1 large onion, thinly sliced
3 eggs
2 tablespoons lemon juice
salt and pepper to taste
Instructions

In a large saucepan, bring the broth to a boil. Add the zucchini, potato, and onion. Reduce the heat and simmer, covered, for 15 minutes.

In a small bowl, beat the eggs. Add the lemon juice and 1/2 cup of the broth. Stir into the soup. Increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. Season to taste with salt and pepper and serve immediately.

About The Author

The Old Farmer's Almanac Editors

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Comments

KSB (not verified)

4 years 3 months ago

Make sure broth is not boiling or super hot when you begin to temper the eggs and have the eggs at room temperature. I remove the broth mix from the stove to cool down a bit before adding eggs and the heat the broth or whisk it constantly while adding the eggs. When all is blended well I heat on very low just enough to heat the soup through.

Karen Bartkovsky (not verified)

4 years 3 months ago

I made this recipe and followed the instructions about adding the eggs. The eggs still curdled when added to the soup. Otherwise, the recipe looks, smells, and tastes good.