ZUPPA DI MAMMA TERESA

ZUPPA DI MAMMA TERESA

Suggested material offered in store

Ingredients

1 medium onion
 
5 c. tablespoons of olive oil
 
1 teaspoon pepperoncini in oil or 3 dried
 
1 pot of Stefano's tomato and basil sauce (648ml)
 
2 stalks of celery
 
3 tbsp. basil
 
3 tbsp. parsley
 
1 tablespoon dried oregano
 
3-4 zucchini
 
4 Yukon Gold potatoes
 
2 eggs
 
648ml of water (same amount as the pot of sauce)
 
½ cup of parmesan
 
Croutons

Preparation

Sauté the onion with the peperoncino in the olive oil over low heat for 5 minutes.
Add the celery and continue cooking for 2 minutes.
Do the same with the zucchini and the potatoes. 
Add the oregano, then the tomato sauce and bring to a boil.
Add the herbs and water and bring to a boil.
Cook over low heat, uncovered, for about 45 minutes or until reduced sufficiently.
Salt to taste
In a bowl, whisk the eggs and Parmesan cheese.
When the soup is ready, add the egg and Parmesan mixture and stir well.
When ready to serve, place a crouton in the bottom of the bowl and add a drizzle of olive oil.
Add the soup, sprinkle with Parmesan and add a drizzle of olive oil.
 
About 3L
Bon appétit!

Yield

6 servings.


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