Zucchini and Ricotta soup

I use the word “soup” rather liberally here…  you’ll see that the finished product is very thick in consistency, almost (but not quite) enough to eat with a fork rather than a spoon!

You will need:

2 or 3 large zucchini or corguettes

1 stock cube

200g ricotta

1 egg, beaten

Boil the zucchini in water with the stock cube.   If you dice them before, they will cook a little faster. Once they have softened and cooked, remove from the heat and drain off all the liquid.

Next, mash the zucchini with a potato masher or ricer. Throw in the ricotta and mash together. Put the pot back onto the heat, and whilst stirring vigorously, pour in the beaten egg.   Its important to keep stirring, otherwise you’ll end up with lumps of scrambled egg in your soup!

When the egg is cooked, you’ll notice the colour changing from a yellowish tinge to white. Remove from the heat and serve immediately. Season with salt, pepper and grated cheese.

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