Instructions: In a medium saucepan, saute the onion and garlic in the olive oil until tender. Pour in the stock, bring to a boil, add the rice, and cook on low for 10 minutes. Stir in the grated zucchini, season with salt and pepper, and simmer - partially covered - for about 15 minutes.

When the zucchini is tender, beat the egg with the cheese and parsley and whisk into the soup, mixing well. Let simmer for a few minutes, then ladle into bowls and serve immediately.

Comments: Just when you thought all zucchini soups were dishwater grey-green, here comes this thick, rich, and flavorful hot first course from Paraguay.

Makes you and 3 to 4 others think about looking for second portions instead of the next course.

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