Recipe for Zucchini-Potato Soup | Almanac.com

Zucchini-Potato Soup

8 servings
Cora LaRochelle Auburn Group of Worcester County Extension S
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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.

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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

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.

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