If you want to prepare a dish that is filling, tasty and takes very little time, then this recipe for Cream of Zucchini Soup with Potatoes, Bacon and Fresh Herbs is for you!
Summer is the season of zucchini and the variations of dishes you can prepare with them are very diverse. Today we have chosen a recipe for a creamy zucchini soup with potatoes, which is perfectly complemented by the taste of bacon and fresh herbs. It is suitable as a main course, in combination with a nice summer salad and well-baked bread. The preparation time is 50 minutes.
Ingredients needed for 4 servings
- 2 liters chicken bone broth
- 1 large zucchini
- 500g potatoes
- 250 g Speck
- 2 teaspoons oil with garlic
- 2 teaspoons fried onion oil
- 120 g Sahne (optional)
- Fresh herbs (basil, thyme, tarragon or garlic chives)
- 2 teaspoons salt
How to prepare the recipe
- Cut the zucchini into small cubes.
- Peel the potatoes and cut them into small cubes (2cm x 2cm)
- Cut half of the bacon into approximately 3cm x 3cm pieces. Leave the other half aside without cutting it. You will need these later for serving.
- In a large pot, cook the zucchini, potatoes, oils, and herbs with half of the bacon in the chicken bone broth over medium heat until tender, about 40 minutes. Then let the soup cool down briefly so that you can continue processing it without any problems.
- In the meantime, fry the remaining bacon until crispy. Set aside.
- Puree the zucchini, potato and stock (in several batches if necessary) until smooth. Reheat. Taste and add salt.
Serve the soup with cream or sour cream, chopped fresh herbs and crispy bacon pieces.If you're feeling fancy, you can also fry a few basil leaves in the same pan when making the extra bacon. Heat a little oil and let them crisp up quickly.
Cream of Zucchini Soup with Potatoes: Delicious vegetarian recipes with vegan optionsyou can find here!
