Since we're getting into fall...it's soup time !
Here's a recipe that I want to try:
Bacon, Blue Cheese, and Courgette Soup
2 Tablespoons of olive oil
5 to 6 streaky rashers (Irish Bacon) diced
1 medium onion, chopped
3 Medium Zucchini, sliced, and a few slices reserved for garnish
3 Medium Potatoes, peeled and cut into 1/2 inch pieces
4 cups homemade chicken stock
4 ounces Blue Cheese
1/2 Cup Half-and-half
Freshly ground pepper to taste
3 Tablespoons minced fresh flat-leaf parsley
1. In a stockpot or large saucepan over medium heat, warm the oil. Add the bacon and cook for 2 to 3 minutes, or until nearly crisp. With a slotted spoon, remove a few pieces and reserve for garnish. Stir in the onion, zucchini, and potatoes. Cover and cook, stirring once or twice, for 5 to 7 minutes, or until the onion and zucchini is soft but not browned. Stir in the stock or broth and bring to boil. Lower the heat and simmer, covered, for 12 to 15 minutes, or until the potatoes are tender. Remove from the heat and let cool for 10 minutes.
2. Working in batches, transfer the soup to a food processor or blender and puree until smooth. Return the soup to the pot, whisk in the cheese and half-and-half and season with pepper. Simmer until heated through
3. To serve, ladle the soup into shallow bowls and garnish with the reserved bacon and zucchini slices, and the parsley.
This recipe is from a very cool cook book called The Irish Pub Cookbook by Margaret M Johnson
when I make it I'll let you know how it turns out.