Zucchini and cheese soup
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
1 tsp Worcestershire sauce
¼ tsp ground pepper
150 g Swiss cheese, grated
Sauté bacon, onions and pepper in butter, stirring constantly, for about 2 minutes.
Add zucchini and salt; sprinkle with corn flour and stir.
Add water and milk, stir.
Bring to the boil, turn down the heat and cook for another 5 minutes.
Add Worcestershire sauce and pepper at the end of cooking. Remove the soup from the heat.
Add grated cheese, stir. Serve immediately.