World Buckfast Day 4 Course Feast! Soup: Bacon, Buckie Mustard, Courgette and Cashel Blue Cheese Soup
· A little Rapeseed Oil
· 5 - 6 Slices Streaky Bacon diced
· 1 Onion diced
· 2 Courgettes sliced
· 3 Potatoes diced
· 1 Litre Vegetable Stock
· 75g Cashel Blue Cheese crumbed
· 125ml Cream
· 1 teaspoon The Lodge Barna Buckie Mustard
· Sea Salt/Black Pepper
· 2 - 3 tablespoons finely chopped Parsley
1- Sauté bacon for a few minutes in a little rapeseed oil.
2- Remove a few of the cooked bacon pieces for final garnish.
3- To the pan add onion, potatoes and courgettes (reserve a few slices for garnish) and cook over reduced heat with cover on the pan until they are soft.
4- Add in stock and cook for 10/15 minutes then blend soup.
5- Mix Buckie Mustard with cream and add it along with the crumbled blue cheese to the soup.
6- Check seasoning, heat gently for a few minutes and serve sprinkled with chopped parsley.