- 2 tbsp olive oil
- 1/2 onion, minced
- 1 qt. chicken stock
- 2 large zucchini
- 1/2 cup tiny pasta
- juice of 1/2 a lemon
- 2 cloves garlic, minced
- 1.5 tbsp dried chervil (parsley will do, too)
- salt & pepper
Heat the oil in a large saucepan. Add the onions, and saute till translucent. Stir in garlic and saute an additional minute or two.
Add the stock to the pan and bring the mixture to a boil.
Meanwhile, grate the zucchini and stir into the boiling stock with the pasta. Lower the heat, cover the pan, and simmer for 15 minutes until the pasta is tender.
Add chervil, lemon juice and season to taste with salt & pepper.
Variations - I read that you can also use cucumber but I can't really picture it. Also, consider stirring in a little sour cream.