This is a quick and easy, as well as delicious soup for anytime of the year!
5 cups chicken broth
1 pound zucchini (4 small), thinly sliced
1 large potato, thinly sliced
1 large onion, thinly sliced
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.
Be careful when adding the lemon juice and eggs - to prevent curdling - temper by beating the eggs in a small bowl, adding the lemon juice and then add 1/2 c. of the hot broth (after it has simmered the 15 min.); stir to blend; slowly add to hot soup.
If desired - when soup is done, transfer to blender and puree until smooth.