Courgette & Bacon Soup

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Published on Monday, 02 July 2012 16:50

Last Updated on 02 July 2012

Monica Costa

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A light and summery, rustic broth made using courgette, bacon and any extra vegetables you may have.

Prep Time 30 mins

Cook Time 60 mins

Serves 8-10

Ingredients

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

Cooking Directions

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.