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Just when you thought all zucchini soups were dishwater grey-green, here comes this thick, rich, and flavorful hot first course from Paraguay. Makes you and 3-4 others think about looking for second portions instead of the next course.

• 1 Tablespoons olive oil
• 1 onion, chopped fine
• 2 cloves garlic, minced
• 5 cups vegetable or chicken stock
• 3 Tablespoons raw rice
• 1 pound (about 2 medium) zucchinis
• salt and pepper to taste
• 1 egg
• 2-4 Tablespoons fresh grated Parmesan cheese
• 1 Tablespoon finely minced parsley

In a medium saucepan, saute the onion and garlic in the olive oil until tender. Pour in the stock, bring to a boil, add the rice, and cook on low for 10 minutes. Stir in the grated zucchini, season with salt and pepper, and simmer--partially covered--for about 15 minutes.

When the zucchini is tender, beat the egg with the cheese and parsley and whisk into the soup, mixing will. Let simmer for a few minutes, then ladle into bowls and serve immediately.