City Palate

The Entertaining Issue - November December 2017

Savoury Bacon, Pea and Zucchini Soup
May/June 2010

If you cook zucchini a long time it is very ‘meaty’ tasting, but cooking it for less time – as the recipe directs – makes a soup that tastes like spring. Using freshly shucked peas and leaving out the bacon makes it even more spring-y. The fresh, citrus notes of either of the wines pairs beautifully with this soup.

4 T. olive oil

2 medium onions, chopped

4 - 6 bacon slices, minced (optional)

2 garlic cloves, minced

2 large firm zucchini, grated

3/4 c. baby peas, fresh or frozen

4 c. stock (chicken or vegetable)

3 T. torn basil leaves

grated parmesan cheese

Heat the olive oil in a large pot over medium heat and add the onions and bacon. Cook until the onions are transparent. Turn the heat to low, add the garlic and put a lid on the pan. Cook for another 10 minutes stirring occasionally to ensure that the onions don’t brown. Turn the heat up, add the grated zucchini and cook until the juices are released, then reduce the juices to concentrate the flavours, about 10 to 15 minutes. The zucchini should be soft but still bright green. Add the peas and stock and bring to a boil, then turn the heat down and cook on simmer for another 5 minutes. Thin, if necessary, with more stock or water. Serve garnished with basil and parmesan. Serves 6 to 8.



Soups And Stocks