Caldo de calabacita (Courgette soup)
Revision as of 17:26, 26 July 2016 by Chef
- 30ml vegetable oil
- 1 medium onion, finely chopped
- Garlic to taste, chopped
- 1.2 litres vegetable stock
- 3 tablespoons rice
- 450g courgettes, grated
- 1 free range egg
- 3 tablespoons Parmesan cheese, grated
- 1 tablespoon parsley, finely chopped
- Heat the oil in a fairly large saucepan and sauté the onion and garlic until the onion is soft.
- Add the stock and the rice and simmer, covered, for 10 minutes.
- Add the courgettes and season to taste.
- Simmer until the courgettes are very tender, about 15 minutes.
- In a soup tureen beat the egg with the cheese and parsley, then whisk in the soup, mixing well.
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