Zucchini and cheese soup
Ingredients
2 tbs butter
50g smoked bacon, cut into cubes
1 onion, chopped
1 green bell pepper, chopped
400g zucchini, grated
¼ tsp salt
1 tbs cornflour
250ml water
500ml milk
1 tsp Worcestershire sauce
¼ tsp ground pepper
150 g Swiss cheese, grated
Preparation
1
Sauté bacon, onions and pepper in butter, stirring constantly, for about 2 minutes.
2
Add zucchini and salt; sprinkle with corn flour and stir.
3
Add water and milk, stir.
4
Bring to the boil, turn down the heat and cook for another 5 minutes.
5
Add Worcestershire sauce and pepper at the end of cooking. Remove the soup from the heat.
6
Add grated cheese, stir. Serve immediately.
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About
Thick, tasty and cheesy autumn soup.
Yield:
4 servings
Added:
Monday, October 22, 2012 - 12:46am
