Caldo de Zapallo Tierno

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.