Irish Blue Cheese, Bacon and Zucchini Soup

Irish Blue Cheese, Bacon & Zucchini Soup

This soup is bubbling with rich, decadent flavor. It’s perfect for chilly days when you need something to warm your gizzard! Serve with a fresh garden salad and crusty bread.

The original recipe calls for Cashel Blue — an Irish farmhouse cheese that’s smooth, creamy and great for cooking. I used crumbled blue cheese from my local grocer with delicious results. Enjoy!

Irish Blue Cheese, Bacon & Zucchini Soup

Prep for cooking by assembling your ingredients (printable recipe below).

Add a tablespoon of olive oil to a stock pot and brown six slices thick-cut bacon, diced. While bacon cooks, dice one onion and three red-skinned potatoes. Slice two zucchini. When bacon is browned, reserve a tablespoon or so for garnish. Then add vegetables to the pot and cover. Simmer for 10 minutes or until vegetables soften.

Irish Blue Cheese, Bacon & Zucchini Soup

Add 4 cups unsalted chicken stock to the pot and simmer for 10 minutes. Remove from heat and allow mixture to cool slightly. Then use a food processor to puree mixture (2-3 batches at a time).

Irish Blue Cheese, Bacon & Zucchini Soup

The soup is a colorful mixture of vegetables, bacon and broth. When processing is complete, pour puree back into the stock pot. Season with 1 teaspoon cracked black pepper and 1 teaspoon Kosher salt or to taste. Slowly add 2/3 cup half and half and 4 oz. of blue cheese. Stir on low heat until melted and combined.

Brighten soup flavors by adding 1 teaspoon fresh lemon juice. Stir.

Irish Blue Cheese, Bacon & Zucchini Soup

Ladle soup into serving bowls and garnish with reserved bacon and fresh parsley, chopped. Serve with a crusty loaf of your favorite bread for dipping.

 

 

 

Irish Blue Cheese, Bacon and Zucchini Soup

Ingredients

  • 1 tablespoon olive oil
  • 6 slices thick-cut bacon diced
  • 1 onion chopped
  • 2 zucchini sliced
  • 3 red-skinned potatoes diced
  • 4 cups unsalted chicken stock
  • 4 oz. blue cheese
  • 2/3 cup half-and-half
  • 1 teaspoon black pepper course ground
  • 1 teaspoon Kosher salt
  • 3 sprigs fresh parsley chopped
  • 1 teaspoon lemon juice

Instructions

  • Heat olive oil in a stock pot on medium. Add bacon and cook until browned, about five minutes. (Reserve some for garnish.)
  • Add onion, zucchini and potatoes to pot. Cover and cook until vegetables are tender, about 10 minutes.
  • Add stock. Simmer 10 minutes more. Remove from heat and cool slightly.
  • Transfer mixture to a food processor or blender and puree until smooth (2-3 batches).
  • Return to the saucepan and slowly add salt, pepper, blue cheese and half-and-half.
  • Add lemon juice and heat gently until cheese is melted.
  • Serve in bowls garnished with reserved bacon and fresh parsley.

 

 

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2 Comments

  • comment-avatar
    Virginia May 10, 2014 (7:11 am)

    Hi! I made your soup a while back…my husband (a really fantastic cook who is being patient enough while I learn from pretty much no experience) was snooping around the kitchen while I was making it and sampled it before I put the blue cheese and cream in. He liked it better without the blue cheese and cream- said the soup had great flavor on its own and didn’t really need the blue cheese and cream to cover up the flavors that were already there. Looks like it will get cold this week…I plan to make this again stopping before the addition of blue cheese and cream. Thank you!

    • comment-avatar
      Jennifer May 10, 2014 (12:41 pm)

      So glad you gave it a try! My husband doesn’t like the blue cheese, either. Perhaps I’ll make it without and see what he thinks. Enjoy — happy cooking!