A light and summery, rustic broth made using courgette, bacon and any extra vegetables you may have.
500g Bacon (we used the Case & Sons brand)
500g courgette, grated
2 medium onions, diced
1 large leek, finely sliced
2 cloves of garlic, finely diced
2 bay leaves
2L chicken stock
Salt & pepper
5 sprigs fresh thyme
4 sticks celery, finely diced
250ml white wine
2 carrots, grated
Chop the bacon into small pieces and add to a large soup pot. Fry until most of the fat has rendered down and the bacon is golden in colour.
Add the onions and garlic, and cook them until softened and translucent.
Add the rest of the prepared vegetables along with the bay leaves, thyme and white wine.
Place on a tight fitting lid and allow the vegetables to steam for about 10 mins.
Add the chicken stock – approx 2l but add a bit more if you feel the soup is not wet enough.
Allow the soup to cook for a further 30 mins, seasoning to taste and either serve immediately or allow to cool and serve the next day.
About the Author