Zucchini, bacon and honey soup

Preparation time
10
Cooking time
40
Serves
4

Ingredients

Preparation

1

Clean the vegetables. Slice the onion. Peel the potatoes and make them into cubes. Dice the zucchini. Peel the garlic.

2

In a large pot, or in a pressure cooker, brown the onion in extra virgin olive oil, then add zucchini, potatoes and bay leaves.
Cook for 6-7 minutes over medium heat.

3

Cover with water and simmer for 30 minutes, until the vegetables are completely cooked. Season with salt and pepper , tasting the cooking water.

4

Using an immersion blender, blend the soup directly in the pan, until it has a creamy and homogeneous texture.

5

In a nonstick saucepan, like the one you use for fried eggs, fry the bacon cubes in their own fat for 3-4 minutes, until they are completely browned and crunchy.

6

Divide the soup in individual portions, spread with diced bacon and serve with a teaspoon of honey, preferably lime.

Notes

Like almost all of my recipes, this is simple and the result depends greatly on the quality and freshness of raw materials. if you can , use zucchini small , fresh and pungent , they will remain sweet and savory, and will give your soup a vivid green color.



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