Monday

Bacon, courgette and cashel blue soup

Type of dish : Starter
To serve : 4-6
Preparation : 10 min
Cooking : 30 min
Budget : Cheap
From : Europe
Difficulty : Easy


Ingredients :
A little olive oil
5-6 streaky rashers, chopped
1 onion or 2-3 shallots, chopped
1-2 large courgettes, sliced
2-3 large potatoes, peeled and chopped
1 litre (2 pts) stock, homemade if possible
75g (3 oz) Cashel Blue cheese, or Chetwynd Irish Blue, crumbled
125ml (¼ pt) cream
Black pepper
2-3 tablesp. parsley, finely chopped


Recipe :
Sauté the bacon for a few minutes in a little oil. Remove a few pieces of bacon for final garnish. Add the onion, courgette (reserve some slices for final garnish), and potatoes. Cover the pan and allow to cook until the vegetables are soft. Stir in the stock and simmer for 10 minutes. Remove from the heat. Process the soup. Return to the saucepan. Stir in the cheese and cream and just heat gently. Add the reserved bacon pieces and courgette slices for final garnish. Finish with lots of black pepper and parsley.