The addition of fresh peppermint givees this recipe a sharper taste. If you wish, serve the soup garnished with fresh pepermint leaves and a swirl of heavy cream.

1 tbsp oil
1 medium onion, peeled and minced
1 small clove garlic, peeled and crushed
2 medium potatoes, peeled and diced
1 1/2 lb zucchini, finely sliced
5 cups hot chicken broth
Salt and freshly ground black pepper
2 eggs
1 tbsp grated Parmesan cheese
1 tbsp chopped fresh peppermint
Pinch of nutmeg

1- Put the oil, onion and garlic in large bowl. Cook in the microwave, uncovered, on HIGH for 2-3 minutes to soften, tehn add the potatoes and cook on HIGH for 2 minutes. Stir in the zucchini and cook on HIGH for 3-4 minutes.

2- Stir in the broth, salt, and pepper, cover and cook on HIGH for 5-15 minutes until the vegetables are soft. Pour into a food precessor or blender, purée and then return the liquid to the bowl.

3- Beat the eggs, cheese, peppermint and nutmeg together. Gradually add to the soup, whisking countinuously. Cook uncovered, on HIGH for 3-5 minutes or until hot, stiring once.