Zucchini and Chicken Soup
6 medium zucchini grated
2 chicken breast fillets, sliced thinly into 3cm lengths
salt and pepper
6 cups chicken stock
2 tbsp chopped fresh basil or parsley or mix
3 tbsp fresh grated parmesan cheese
2 tbsp cream
Melt half the butter in a large saucepan and add the zucchini. Cook stirring often, until tender, about 2 mins. Transfer to a plate with a slotted spoon.
Add remaining butter and chicken and sautÃ© gently until cooked through and browned. Season with salt and pepper. Add 1/2 cup of stock and deglaze the pan, then add rest of stock. Return the zucchini and simmer, covered, for 10-15 mins.
Beat together eggs, herbs, parmesan and cream. Whisk this mixture into the hot soup, beating well.
Allow to cool a little before serving.