1 Cut the zucchini into 5 mm slices. Melt the butter in a saucepan and gently melt the onion in it for 5 minutes, add the zucchini and let them sweat for 5 to 10 minutes, stirring frequently, they should be lightly golden.
2 Add the broth and water, both cold. Bring to a boil, cover and simmer for 20 minutes.
3 Pass everything through a food mill or blender and return to the saucepan.
4 Before serving: bring to a boil.
5 In the bottom of the soup tureen place the lightly beaten eggs, the parmesan, the basil. Whisk everything together while slowly pouring the boiling soup over it.
6 Adjust the seasoning and serve immediately. Serve grated parmesan on the side.
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