Caldo de Zapallo Tierno (Zucchini Soup)

1 medium onion, chopped fine
1 clove garlic, chopped
2 tablespoons oil
5 cups chicken broth
3 tablespoons uncooked rice
1 pound zucchini, grated (1 1/2 cups)
salt and fresh-ground pepper to taste
1 egg
3 tablespoons grated Parmesan cheese
1 tablespoon finely chopped parsley

In large saucepan saute onion and garlic in oil until tender. Add broth and rice. Bring to boil, then simmer covered 10 minutes. Stir in zucchini. Season with salt and pepper. Simmer uncovered, stirring occasionally, about 15 minutes or until zucchini is very tender. In soup tureen beat egg, cheese and parsley. Gradually whisk in hot broth mixture. Serve at once in warm soup bowls.

Makes about 7 cups.

[Magazine clipping. Commentary: This lovely simple recipe was given to me by a gifted cook when I visited her in Paraguay. For more vegetable flavor, I often omit the rice.]