Zuppa di mamma Teresa
Suggested material offered in store
Ingredients
1 medium onion, diced
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, diced
3 tbsp. fresh basil, chopped
3 tbsp. fresh parsley, chopped
1 tablespoon dried oregano
3-4 zucchini, diced
4 Yukon Gold potatoes, diced
2 eggs
648ml of water (same amount as the pot of sauce)
½ cup of grated parmesan
Croutons
Preparation
Heat the olive oil in a 24cm Granit casserole over low heat,
Sauté onion and peperoncino for 5 minutes.
Add the celery and cook for a further 2 minutes.
Do the same with the zucchini and potatoes.
Add oregano and then tomato sauce and bring to the boil.
Add herbs and water and bring to the boil.
Cook over low heat, uncovered, for 45 minutes or until reduced.
Add salt to taste.
In a bowl, whisk together eggs and Parmesan cheese.
When the soup is ready, add the egg and Parmesan mixture and stir well.
Just before serving, place a crouton in the bottom of the bowl and drizzle with olive oil.
Add the soup, sprinkle with Parmesan and drizzle with olive oil.
Makes about 3L
Enjoy your meal!
Yield
6 servings.
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