A winter soup for cool mornings, or for serving just on the right side of warm in small cups as a kickoff to a posh dinner. If you use a really good stock, this can be served as a chilled summer soup and it will keep even the most ardent Vichyssoise aficionado pleased. Actually, if you ever meet someone who claims to be a 'Vichyssoise aficionado', the kindest thing to do would probably be to slip some hemlock into the soup.
- 2 rashers smoked streaky bacon, diced
- 1 large courgette, diced
- 1 medium potato, diced
- 1 onion, diced
- 2 pints good chicken stock
- 75ml white wine
- 1 tsp salt
Fry the onion in a little olive oil, adding the bacon once the onion has softened and giving everything a stir around. When the bacon has coloured, add the potato and stir fry to combine, then turn the heat to low and cover to steam for five minutes. Add the courgette, stirring it in thoroughly and cook for a further five minutes, then add the white wine and the stock. Cover and cook for 30 minutes, season by adding the salt to taste and a good amount of pepper then leave aside, covered, to cool. Blend, strain and either chill to serve or reheat as required.