Bacon’s flavor is a great ally when trying to give “that something else” to a soup. Crispy bacon works fine but, as we’re talking about a spinach and zucchini soup, I thought adding it a little more fat was no big deal
Of course, vegetarian can still realize this soup recipe without the bacon part.
Let me know what you think!
Zucchini, spinach and bacon soup recipe
Preparation time: 15 minutes – Cooking time : 25 minutes
Ingredients (for 4 servings)
2.2 lb (1 kg) of zucchini
10.5 oz (300 g) of fresh spinach
4 shallots (or 1 onion)
4 thick strips of smoked bacon
2 thin strips of smoked bacon
1 tablespoon of olive oil
2.5 cups of water
Salt and pepper
1/ Peel shallots and cut them in halves. If you’re using an onion, cut it in quarters.
2/ Peel zucchinis and cut them in thick slices.
3/ Wash spinach thoroughly.
4/ Heat oil in a large stockpot over medium heat. Add shallots, zucchini, the thin bacon strips and a pinch of salt. Saute until ingredients start to get a light brownish color. That’s where the nice flavor will come from!
5/ Add the spinach and stir for 1 minute. Then pour the water, add salt and bring to a boil.
6/ Meanwhile, cut the thick strips of smoked bacon in halves. Once water is boiling, add bacon and let it boil gently for 15 minutes.
7/ Take off the thick strips of bacon and set appart. Use an immersion blender to puree the soup. Add a pinch of pepper, taste the soup and add more salt if necessary.
8/ Cut the thick strips of bacon so they’re easy to eat. Serve the soup in individual soup plates or bowls and top with the boiled bacon.