PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
Serves: 4
INGREDIENTS
- 4 slices bacon
- 1 cup dried porcini mushrooms
- 1 cup warm water
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 small zucchini, diced (about 3 cups)
- 1 cup bone broth
- 1 teaspoon sea salt
- Solid cooking fat, for frying
- ¼ cup fresh sage leaves, separated from the stem
- 1½ cups coconut milk
- ½ lemon, juiced
- Truffle salt or regular sea salt, to taste
DIRECTIONS
- Add the bacon to the bottom of a heavy-bottomed soup pot. Turn to medium-low heat, and cook until crispy, turning when needed, about 10 minutes.
- Meanwhile, rehydrate the mushrooms by soaking them in 1 cup of warm water while the bacon cooks.
- Depending on how thick your bacon was, you should have 4-6 tablespoons of fat rendered after cooking the bacon. Set aside 2-3 tablespoons to cook the sage in later, and add the onions to the pot with the bacon grease, cooking at medium heat. Stirring occasionally, cook the onions for 7 minutes, until translucent.
- Meanwhile, chop the bacon pieces into bits and set aside to garnish the soup later.
- Add the garlic, stir, and cook for a minute, until fragrant. Add the zucchini and cook for another minute or two. Add the bone broth, mushrooms and soaking water, and 1 teaspoon sea salt. Simmer for 10-15 minutes, until zucchini is just tender.
- While the vegetables are simmering, add the bacon grease to a small skillet. If you didn't have a lot left over from cooking the bacon, add a couple of tablespoons of solid cooking fat here. Turn it on medium heat, and get the oil hot enough to fry the sage leaves--you can test by dropping one leaf in. It should bubble and sizzle as the leaf fries. Add in the sage leaves one at a time and fry for 30 seconds to 1 minute each, until they stop bubbling. Transfer to a paper-towel-lined plate to crisp up and set aside to garnish the soup later.
- When the vegetables are finished, turn off the heat, add the coconut milk and lemon juice, and stir to combine. Blend the soup to a thin consistency in batches (the room temperature coconut milk should make it cool enough to blend; if not wait a few minutes).
- Serve warm garnished with bacon bits, fried sage leaves, and truffle salt.