Ingredients
- 2 tbs butter
- 50 g smoked bacon, cut into cubes
- 1 onion, chopped
- 1 green bell pepper, chopped
- 400 g zucchini, grated
- ¼ tsp salt
- 1 tbs cornflour
- 250 ml water
- 500 ml milk
- 1 tsp Worcestershire sauce
- ¼ tsp ground pepper
- 150 g Swiss cheese, grated
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Zucchini and cheese soup
Time: 10 minutes prep, 15 minutes cook
Servings: 4 servings
Directions
- 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.
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Summary
Thick, tasty and cheesy autumn soup.
