2 Chicken Stock cubes 500 ml Water 250 ml Heavy Cream 1 tbsp Butter 6 Slices Bacon
Instructions: 1. Cut the zucchini in to small pieces and cook in a medium pan with water and the stock cubes until nice and tender (about 10 minutes). 2. Blend with a high speed blender. 3. Add the heavy cream, parsley and cook another 2 minutes. 4. Add the butter, take off the heat and stir well. 5. In a non-stick skillet fry the bacon slices until they’re nice and crispy. 6. Transfer to a serving bowl and top with the crispy bacon, enjoy!
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