Friday, 21 May 2010

Zucchini soup with bacon

Not too long ago my volleyball team went on a tournament for the weekend. It was great fun, but I don't think we did all too well. To tell you the truth I didn't care about the results, that's why I don't know them.

For the duration of the tournament all the teams stayed at Norsjø Hotel, in beautiful Norsjø, Norway. Norsjø Hotel might not be the best hotel in the world, but the food is delicious! For dinner on Saturday we were served a three-course meal, I love three-course meals and can't for the life of me understand how anyone could eat more than a three-course meal. I guess the portions are much smaller when you eat a, say, seven-course meal.

Anyway, let's get back on track. The menu for the three-course meal was

Zucchini soup with bacon

Main course
Braised beef tenderloin served with potatoes and vegetables

coffee ice cream with chocolate brownie

I absolutely loved the Zucchini soup, the rest of the meal was all-right. I have had better food, but I'm not complaining.

I have been searching for a recipe for Zucchini soup ever since I had it that weekend and with a little help from my friend Susanne, who had told me before of a delicious Zucchini soup that she used to make, I set out to make a soup similar to the one I had had at the hotel.

This soup was really nice, really tasty and easy to make. And it was fairly similar to the one at the hotel. Try it yourself, I don't think you'll be disappointed!

Zucchini soup (with bacon)
Serves 4
Adapted from

600-800 g green Zucchini, chopped into small cubes
3 tbsp olive oil
2 onions, chopped
1 clove garlic, grated
½ tsp dried rosemary (I used thyme)
1 tsp tomato puree
8 dl vegetable stock
ground white pepper, to taste
salt, to taste

fried bacon
garlic bread

1. Heat the olive oil in a large enough pan to hold the finished soup. Tip in the onion and fry until soft and translucent. Add in the Zucchini and allow to soften some. Add in the grated garlic, rosemary, tomato puree and vegetable stock.

2. Bring to the boil and allow to cook for about 15-20 minutes.

3. With a hand blender or in a mixer, mix the soup until smooth, or to desired consistency.

4. Bring back to the boil and boil for another 10 minutes. Add in more stock/water if you want to, at this stage.

5. In the meantime, fry some cut up rashes of bacon until crisp to sprinkle on top of the soup. Obviously, for a vegetarian dish, leave out the bacon. Prepare the garlic bread. I cut up some ready-to-bake baguettes and spread some garlic butter on top, placed the bread on an oven tray and baked it in the oven for 10 min on high heat.

Serve the soup in bowls, sprinkle some bacon on top, drizzle over some olive oil and eat with some garlic bread on the side.


Susanne said...

Oooh, how was is? Successfull? (Hm... Think I misspelt that...?) It looks good, I really must try it with bacon the next time I make it!

Angelica said...

It was really tasty Susanne, and the bacon made the soup just salty enough! Thanks for showing me the recipe :)

Susanne said...

Yay! :D