How to make
Finely chop the onion, the carrot and the more delicate part of the celery.
Pour and heat 1/2 cup of olive oil in a pot. Add the clove of garlic. Fry the vegetables for 5 minutes. Remove the garlic clove.
Pour one liter of water. When it boils, add the diced zucchini and peas. Add salt.
Boil the soup, until the vegetables soften.
Mix with 1 tbsp. of flour dissolved in a little water. Add a handful of broken noodles. Cook, until the noodles are fully cooked.
Remove the pot from the heat.
Add the cheese and one yolk in a saucepan. Beat, until a smooth mixture is obtained with a wire whisk.
Add a bit of the soup to the thickener, by stirring vigorously. Pour the thickened soup to the not thickened one.
Homogenize well.
Season the finished zucchini, peas and cheese soup with a few drops of lemon juice, a pinch of parsley, a pinch of dill and black pepper.
