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Zucchini-Potato Soup

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
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

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

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Ksb</span> Sat, 08/08/2020 - 08:33
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.
<span>Karen Bartkovsky</span> Sun, 07/26/2020 - 14:48
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.