ZUCCHINI BACON SOUP
I am a big fan of soups. Here is another one with Zucchini that I got from my FIL's girlfriend. Please, feel free to adjust to your personal tastes.
Provided by 1hotpotato
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown and chop bacon.
- Lightly brown onion and garlic in 1 tablespoon of bacon fat.
- Then add remaining ingredients.
- Heat to boiling.
- Reduce heat and simmer until zucchini is tender (about 15 min).
- Put 2 cups at a time of this mixture in a blender.
- NOTE: Bacon can be pureed with rest of ingredients or crumbled over top when served.
- Blend at high speed until pureed (Looks like somewhat like split pea soup).
- Reheat and serve with optional cheese, parsley, chives on top.
COURGETTE (ZUCCHINI) AND BACON SOUP
Velvety green flecked soup with creamy yoghurt, crispy bacon and a smattering of paprika makes a comforting light lunch or supper.
Provided by English_Rose
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan. Add 100g (two-thirds) of the bacon and fry gently until it starts to brown. Add the onion and cook, stirring frequently, until the onion is soft and translucent.
- Add the courgettes and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the courgettes are very tender.
- Meanwhile, in a small frying pan, fry the remaining chopped bacon until crisp. Set aside to drain on kitchen paper.
- Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor. Season to taste with salt and pepper.
- Reheat the soup as necessary, then divide amongst serving bowls. To garnish, place 2 tbsp yoghurt in each bowl, sprinkle with bacon.
Nutrition Facts : Calories 255.5, Fat 21.5, SaturatedFat 6.8, Cholesterol 29.4, Sodium 342.1, Carbohydrate 9.5, Fiber 2, Sugar 5.2, Protein 7.5
ZUCCHINI AND BACON BAKE
This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.
Provided by Leggy Peggy
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Before you start, you need to know that, you can speed up the preparation time if you use a food processor to grate the cheese and zucchini, and chop the onion.
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition.
- Put everything in an 11" x 7" pan. A 9" x 13" pan works, too.
- Bake for 40-45 minutes, or until golden brown.
- Check the bottom. It sometimes browns faster.
Nutrition Facts : Calories 521.2, Fat 41.6, SaturatedFat 11.9, Cholesterol 215.3, Sodium 682.5, Carbohydrate 20.7, Fiber 1.6, Sugar 2.5, Protein 16.2
CREAMY COURGETTE (ZUCCHINI) OR CUCUMBER SOUP.
This is actually an old recipe of my mothers & the whole family loves it. I interchange courgettes & cucumbers depending on what's cheapest at the market! Courgettes make a wonderful creamy soup - with only a little actual cream needed & the cucumbers make a very light & refreshing summertime soup. My 2 1/2 year old daughter adores this soup & loves to stand next to me in the kitchen & help make it.
Provided by Um Safia
Categories Onions
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
- When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
- After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
- Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
- Remove from the heat & stir in the cream, reserving 4 tbsp for later.
- Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.
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