Courgette and bacon soup recipe
A light and summery, rustic broth made using courgette, bacon and any extra vegetables you may have.
Ingredients
- 500 g bacon
- 500 g courgette, grated
- 2 medium onions, diced
- 1 large leek, finely sliced
- 2 cloves of garlic, finely diced
- 2 bay leaves
- 2 l chicken stock
- 1 pinch salt & pepper
- 5 sprigs fresh thyme
- 4 sticks celery, finely diced
- 250 ml white wine
- 2 carrots, grated
- 17.6 oz bacon
- 17.6 oz courgette, grated
- 2 medium onions, diced
- 1 large leek, finely sliced
- 2 cloves of garlic, finely diced
- 2 bay leaves
- 3.5 pints chicken stock
- 1 pinch salt & pepper
- 5 sprigs fresh thyme
- 4 sticks celery, finely diced
- 8.8 fl oz white wine
- 2 carrots, grated
- 17.6 oz bacon
- 17.6 oz courgette, grated
- 2 medium onions, diced
- 1 large leek, finely sliced
- 2 cloves of garlic, finely diced
- 2 bay leaves
- 8.5 cups chicken stock
- 1 pinch salt & pepper
- 5 sprigs fresh thyme
- 4 sticks celery, finely diced
- 1.1 cups white wine
- 2 carrots, grated
Details
- Cuisine: English
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 60 mins
- Serves: 8
Step-by-step
- 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.
Recipe provided by Case & Sons.
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