Put Pork on Your Fork

Courgette and Bacon Soup

Preparation time: 1.5 hours

Serves: 6-8 people


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500g Cooking Bacon - Chopped up
500g Grated Courgette
2 medium Onions, Diced
1 Large leek, finely Sliced
2 Cloves of Garlic, Fine Diced
2 x Bay leaves
2 litres of Chicken Stock
Salt and Pepper
5 Sprigs of Fresh Thyme
4 Sticks of Celery, fine Diced
250ml of White Wine
2 Large Grated Carrots

  1. Chop up the bacon into small pieces, Add to a large soup Pot, Fry the bacon until most of the fat has rendered down and the bacon is golden in colour. Now add the onions and Garlic, cook them until they have softened and become translucent.
  2. Add the rest of the prepared vegetables along with the Bay leaves, Sprigs of thyme and the white wine. Place on a tight fitting lid and allow the vegetables to steam for about 10 minutes.
  3. Add the Chicken stock – about 2 litres but add a bit more if you feel the soup is not wet enough. Allow the soup to cook for a further 30 minutes, seasoning to taste and either serve immediately or allow to cool, and serve the next day – Soup always tastes better the next day.