This is a hearty soup. Which is great for Western Washington, for while the summer is warm enough to actually eek out a zucchini or two, it is still cool enough to warrant a nice hearty soup. Even in the middle of August. August, where the average temps range from the upper 70s during the day and low 50s at night (about 25 C daytime to 11 C at night). In fact if it tops 80 degrees people are convinced it is unbearable.
I came across this recipe in Margaret M Johnson’s Irish Pub Cookbook, but I have also heard that this soup comes from the Bord Bia (Irish Food Board). Whichever it is still quite good and quite easy. Plus it makes a dent in that pile of zucchini and spares one from an overload of zucchini bread.
- A little olive oil
- 5-6 strips of bacon, chopped
- 1 onion, chopped
- 1-2 large zucchini (or about 3 medium), chopped
- 2-3 large potatoes, peeled and chopped
- 4 c. stock, more or less
- 30z. Blue Cheese crumbled
- 1/2 c. cream
- Freshly ground black pepper
- 2-3 tablesp. parsley, finely chopped
- Add a little oil to a soup pot. Saute the bacon over medium heat until browned. Remove a few pieces for garnish if you would like.
- Add the onion, zucchini, and potatoes. Cover and cook until the vegetables are soft. Stir in the stock and simmer for 10 minutes.
- Remove from heat and puree the soup in a blender.
- Return the soup to the pan. Stir in the blue cheese and cream. Heat on low until the soup is warmed through.
- Garnish with reserved bacon pieces, parsley and black pepper.