- Preparation time
- Cooking time
Clean the vegetables. Slice the onion. Peel the potatoes and make them into cubes. Dice the zucchini. Peel the garlic.
In a large pot, or in a pressure cooker, brown the onion in extra virgin olive oil, then add zucchini, potatoes and bay leaves.
Cook for 6-7 minutes over medium heat.
Cover with water and simmer for 30 minutes, until the vegetables are completely cooked. Season with salt and pepper , tasting the cooking water.
Using an immersion blender, blend the soup directly in the pan, until it has a creamy and homogeneous texture.
In a nonstick saucepan, like the one you use for fried eggs, fry the bacon cubes in their own fat for 3-4 minutes, until they are completely browned and crunchy.
Divide the soup in individual portions, spread with diced bacon and serve with a teaspoon of honey, preferably lime.
Like almost all of my recipes, this is simple and the result depends greatly on the quality and freshness of raw materials. if you can , use zucchini small , fresh and pungent , they will remain sweet and savory, and will give your soup a vivid green color.