Zucchini-Potato Soup

Yield: 8 servings

Very different, very flavorful, and very good -- a big hit even with those who aren't normally fond of soups. Be sure to follow the directions carefully when adding the eggs and lemon juice; otherwise the mixture is likely to curdle.

• 5 cups chicken broth
• 1 pound zucchini (4 small), thinly sliced
• 1 large potato, thinly sliced
• 1 large onion, thinly sliced
• 3 eggs
• 2 tablespoons lemon juice
• salt and pepper to taste

In a large saucepan, bring the broth to a boil. Add the zucchini, potato, and onion. Reduce the heat and simmer, covered, for 15 minutes.

In a small bowl, beat the eggs. Add the lemon juice and 1/2 cup of the broth. Stir into the soup. Increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. Season to taste with salt and pepper and serve immediately.