Cream of Zucchini Soup
Incredibly easy and quick, also tastes yummy. I've made this soup using broccoli instead of zucchini and that worked just as well.
Serves 4.
Ingredients:
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1 large or 2 medium zucchini |
2 cloves garlic |
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bunch fresh parsley |
2 rashers streaky or back bacon |
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30 g butter |
1 tspn each dried parsley and oregano |
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300 ml chicken stock |
200 ml milk |
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salt and white pepper to taste |
extra virgin olive oil |
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fresh parsley, additional |
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Method:
Finely chop bacon, finely chop garlic, dice zucchini, finely chop fresh parsley.
Fry bacon in non stick frying pan until golden brown and crisp but not burnt, put aside to drain on a sheet of paper towel.
Heat 2 tbspn olive oil in saucepan, and when warmed add butter. When butter is foaming, add zucchini cubes, garlic, herbs and a little salt and stir over heat, allowing to stew until softened. Add a third of the chicken stock and cook for 15 minutes or so until zucchini is soft and tender. Add bacon to zucchini mixture.
Remove saucepan from heat and puree until smooth. Place pan back on heat, add rest of stock and bring to simmer. Add fresh parsley if using. Taste for seasoning. Add milk and allow to simmer whilst stirring through; do not allow to boil. Add additional fresh parsley and stir through before serving.
Serve with additional bacon bits or croutons, salt and pepper mills to hand, and a dollop of sour cream if liked.