Read all instructions before you start!
      Italian Style Zucchini Soup

4 c Homemade Chicken Stock
4 c Crushed Tomatoes
4 Red Bliss Potatoes, small, diced
1 small Onion, thinly sliced
4 c Zucchini cut into chunks
1 Tbsp Garlic
4 Tbsp Basil, chiffonade
1/4 c Parmesan Cheese
2 Eggs
1 tsp olive oil
Saute onions with 1 tsp olive oil, add garlic, chicken stock, crushed tomatoes; simmer on medium heat for 20 - 25 minutes. Add potatoes, zucchini and cook 5 - 7 minutes more. Shut off flame, add 3 Tbsp Basil and 1/4 c Parmesan. Whisk 2 eggs separately and pour slowly into soup. Serve in bowls with remaining tablespoon of basil.