Courgette Zucchini And Bacon Soup Recipes

CHEESY ZUCCHINI NOODLES WITH BACON

Steps:

• Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside.
• Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes.
• Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel¿lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.

COURGETTE (ZUCCHINI) AND BACON SOUP

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.

ZUCCHINI BACON SOUP

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.