Ingredients serves 4

• 600gr. courgettes

• 1 onion

• 2 cloves of garlic

• 150 rachers bacon

• 4 table-spoons olive oil or sunflower oil

• 8 dl chicken broth or vegetables broth

• 33 cl St.Sixtus trappist “Westvleteren 8”

• 1 dl whipped cream

• 2 table-spoons parsley chapped finaly

• pepper and salt

1. Heat 1 table-spoon of olive oil in a pan, fry the rashers of bacon. Turn regularly.

2. Leave to set and crumble the rashers of bacon.

3. Halve the courgettes and discard the stones. Cut the 2 parts in small cubes.

4. Peel the onion and garlic and cut finely

5. Heat 3 table- spoons of oil in a pan, fry the diced courgette, the onion and garlic.

6. Reduce the heat and add the broth.

7. Boil +/- 30min. and puree it to a smooth mixture.

8. Add the Westvleteren Trappist and heat the mixture +/- 4-5 min.

9. Add the whipped cream, pepper and salt.

10. Spoon the soup in 4 preheated plates and sprinkle with the crumbled bacon.

11. Garnish with parsley.