Italian zucchini soup

Ingredients for 4 servings:

• 1 large onion(s)
• 500 g zucchini
• 3 tbsp olive oil
• 3 tbsp clarified butter
• 1 liter vegetable broth
• Salt
• Pepper, freshly ground
• 2 cloves garlic
• 4 slices of white bread
• 2 eggs
• 1 bunch of basil
• 30 g cheese, grated Pecorino
• Nutmeg, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and finely dice the onion. Wash and trim the zucchini, halve it, and cut it into 1 cm thick pieces. Heat 1 tablespoon of oil and clarified butter in a large pot. Stir in the onion until translucent. Then add the zucchini and fry for 10 minutes until golden brown. Pour in the vegetable stock and season everything with salt and pepper. Cover the soup and simmer gently for 20 minutes. Peel and finely chop or press the garlic. Heat the remaining olive oil in a pan and fry the garlic until translucent. Dice the bread slices and fry them until golden brown, turning occasionally. Whisk the eggs, basil, and cheese together, and season with nutmeg. Remove the soup from the heat, stir in the egg mixture, and let it set. Serve sprinkled with breadcrumbs.