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Zucchini Egg Lemon Soup

I found this recipe by mark bittman for the new york times in today's newspaper. it is a simple late summer or early fall recipe that requires no soup stock.

Steps

Put oil in a deep saucepan over medium-high heat.
Add onion and cook , stirring occasionally , until soft , 2 or 3 minutes.
Add rice and stir to coat with oil , then continue cooking , stirring occasionally , until fragrant , about 2 minutes.
Add zucchini along with a light sprinkle of salt and a few grinds of pepper.
Stir constantly for a couple of minutes , until zucchini starts to wilt and release its liquid.
Add about half the parsley.
When mixture starts to stick to bottom of pan , stir in 6 cups water.
Bring soup to a boil , and reduce heat so mixture simmers steadily.
Cover and cook for 20 to 30 minutes , until rice is tender and vegetables start to melt into soup.
Beat eggs in a 4-cup or larger heat-resistant bowl , then whisk in the lemon juice.
Take a ladle of broth from pot and slowly add broth to eggs , a few drops at a time at first , whisking constantly so eggs do not curdle.
Repeat once or twice more , until egg mixture is thick , smooth and very warm.
Adju.

Ingredients

extra virgin olive oil, onion, short-grain rice, zucchini, salt & freshly ground black pepper, fresh parsley leaves, eggs, fresh lemon juice, parmesan cheese