Recipe: Zucchini Soup by Khashayar Parsi

Hungry? Querying literary agents is hard work (about my novels here). The researching and the writing, the hoping and the waiting, are tough. Khashayar’s cooking, always creative, healthy, and tasty, nourishes body and soul.

He’s shared a bunch of recipes in the past here and here and here, and you can sample scads more when you type ‘recipe’ into the search bar.

Feel free to smack your lips as you peruse his latest…

Zucchini Soup by Khashayar Parsi

• Chop and sauté 1 medium onion and 2 yellow zucchinis until slightly browned.
• Add half a bulb of garlic, salt, black pepper, cayenne pepper, and turmeric and sauté for 5 more minutes.
• Add 1.5 quart of almond milk and cook for 15 minutes or till softened. Then purée.
• Add 2 egg yolks to 0.5 quart of mushroom broth at room temperature, and mix thoroughly.
• Add the broth to soup gradually and while mixing.
• Add 2 julienned zucchinis and cook for 10 minutes.

By itself, I recommend putting a grilled slice of bread with cheese in a bowl and putting the soup over it.

Bon appétit!

Eaten anything extra delish lately?