Bacon, Courgette and Blue Cheese Soup
This soup is perfect served as a starter or for a light lunch.
A little olive oil
5-6 streaky rashers, chopped or bacon lardons
1 onion or 2-3 shallots chopped
1-2 large courgettes, sliced
2-3 large potatoes, peeled and chopped
1 litre stock, homemade if possible
75g blue cheese for example Cashel Blue or Bellingham Blue cheese, crumbled
2-3 tablesp. parsley, finely chopped
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. Reduce the heat, 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 just before serving.
Serving Suggestions: Finish with lots of black pepper and parsley.