Zucchini, bacon and honey soup

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

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.

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

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

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.

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