Caldo de Zapallo Tierno

Description
Paraguayan zucchini soup

Ingredients

 * 1 tbsp olive oil
 * 1 onion chopped fine
 * 2 garlic cloves minced
 * 5 cups vegetable or chicken stock
 * 3 tbsp raw rice
 * 1 lb zucchinis - (about 2 medium)
 * salt to taste
 * freshly-ground black pepper to taste
 * 1 egg
 * 2 to 4 tbsp fresh-grated Parmesan cheese
 * 1 tbsp finely-minced parsley

Directions

 * 1) In a medium saucepan, saute the onion and garlic in the olive oil until tender.
 * 2) Pour in the stock, bring to a boil, add the rice, and cook on low for 10 minutes.
 * 3) Stir in the grated zucchini, season with salt and pepper, and simmer - partially covered - for about 15 minutes.
 * 4) When the zucchini is tender, beat the egg with the cheese and parsley and whisk into the soup, mixing well.
 * 5) Let simmer for a few minutes, then ladle into bowls and serve immediately.