Ingredients: 2 tablespoons olive oil
5 to 6 streaky rashers (traditional Irish bacon), diced
1 medium onion, chopped
3 medium zucchini, sliced, and a few slices reserved for garnish
3 medium potatoes, peeled and cut into 1/2-inch pieces
4 cups homemade chicken stock, canned low-sodium chicken broth, or 4
chicken bouillon cubes mixed with 4 cups boiling water
4 ounces blue cheese, such as Cashel Blue, crumbled
2/3 cup half-and-half or light cream
Freshly ground pepper to taste
3 tablespoons minced fresh flat-leaf parsley
In a stockpot or large saucepan over medium heat, warm the oil. Add the bacon
and cook for 2 to 3 minutes, or until nearly crisp. With a slotted spoon, remove
a few pieces and reserve for garnish. Stir in the onion, zucchini, and potatoes.
Cover and cook, stirring once or twice, for 5 to 7 minutes, or until the onion
and zucchini are soft but not browned. Stir in the stock or broth and bring
to a boil. Lower the heat and simmer, covered, for 12 to 15 minutes, or until
the potatoes are tender. Remove from the heat and let cool for 10 minutes.
Working in batches, transfer the soup to a food processor or blender and purée
until smooth. (Or purée in the pot with an immersion blender.) Return
the soup to the pot, whisk in the cheese and half-and-half, and season with
pepper. Warm over low heat until heated through.
To serve, ladle the soup into shallow bowls and garnish with the reserved bacon,
zucchini slices, and the parsley. Serves 4 to 6