Bacon, Blue Cheese, Zucchini Soup
Irish Soup developed by Irish Food Board for use in pubs"Yummy. My whole family loved it even my 11 month old. I think some good bread on the side and it is perfect. Easy to make as well " - Jenniferhoway
Yield: 6 Ready in 45 minutes
20 people trying soon
Verified by stevemur
Bacon, Blue Cheese, Zucchini Soup Preparation
1. In a stockpot or large saucepan over medium heat, warm the oil. Add the bacon and cook for 2 to 3 mins, or until nearly crisp. With a slotted spoon, remove a few pieces and reserve for garnish. Stir in onion, potatoes, and most of zucchini (Save some for garnish). Cover and cook, stirring once or twice, for 5 to 7 mins or until onion and zucchini are soft but not browned. Stir in the stock and bring to a boil. Reduce heat and simmer, covered for 12 to 15 mins, or until potatoes are tender. Remove fro heat and cool.
2. Working in batches, transfer the soup to a food processor or blender and puree until smooth. Return soup to the pot, whisk in the cheese and half-and-half, season with salt and pepper. Simmer until heated through
3. To serve, ladle into bowl and garnish with reserved bacon, zucchini slices, and parsley
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