Herby zucchini soup with bacon, cheese & vegetable 'crisps'

Zucchini (or courgettes as they are known in Europe), are very versatile vegetables. These zucchini cakes, inspired by Nigel Slater are a perfect example of how well they pair with cheeses like feta and dill, a herb that seems to adore these green and yellow vegetables. They also have the virtue of being easy to grow and present you with the wondrous gift of their blossom, a huge yellow and orange hand like flower, able to be stuffed or just enjoyed shredded and thrown into an omelet. If you can get hold of the blossoms with the tiny female zucchini still attached, even better. 

One of my very first gardening adventures included zucchini. Having planted the seeds and felt the excitement of watching the fledgling shoots emerge, we were given the opportunity to stay in Canada for two months and so a friend became the participant in their development. With strict instructions to help himself to any zucchini that should appear, we were astonished upon coming home to behold one of the vegetables he had picked. It was the size of an American football and had clearly turned into a marrow, the result of neglect and a vegetable far diminished in flavour and texture. When I questioned him about how it tasted, he shrugged his shoulders unenthusiastically, clearly unimpressed with the monster veg. What a shame, we thought, all those sweet blossoms and smaller counterparts not appreciated. I've never been able to grow them since on my tiny balcony as they require lots of room and so, as of yet, I still feel I cheated them somewhat. This soup helped me feel a little better however...

Recipe : Zucchini soup with bacon, cheese & vegetable crisps

1 tbsp oil

2 slices of back bacon, (preferably unsmoked), cut into chunks

1/2 onion, peeled and chopped

1 clove garlic, peeled and chopped

3 zucchini, chopped into chunks

a few sprigs of thyme

1/2 cup chicken stock

1/4 cup dry Vermouth or white wine

salt and pepper

1 tbsp each of fresh basil, mint and dill, chopped finely

3 tbsp cream

Heat the oil in a heavy pan over medium heat and add the onion, garlic and back bacon. Saute, stirring frequently for about 10 minutes until the bacon is cooked and beginning to brown and the onion and garlic are soft and golden, (watch the garlic, it can burn quite quickly).

Add the zucchini, thyme, chicken stock and Vermouth or wine, stir well and reduce the heat to low - medium. 

Allow the soup to simmer gently for about 30 minutes until the zucchini is soft and the alcohol has mellowed. Taste the soup and season to your liking. 

Add the herbs, stir well and then remove from the heat. Allow the soup to cool for a few moments before blending in a processor or blender. Return to the pan and add 2 tbsp of the cream. Heat through over gentle heat until piping hot and serve with a little more cream swirled onto the surface.

Recipe : Bacon, cheese and vegetable crisps

2 slices of bacon, chopped into chunks

1/4 bell pepper, seeded and chopped finely

1 shallot or 2 scallions, chopped finely

1 tomato, chopped finely

a small handful of kale, shredded

1 tsp each of fresh sage, dill and basil, chopped finely

1/4 cup grated cheese

2 tortillas

Mix all ingredients together in a bowl, seasoning gently. Toast one side of each of the tortillas until crispy, turn over and pile the mixture evenly between each. Grill (broil) until the cheese is melted and golden and the vegetables are softened. Eat with the soup.