Corn cream soup
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
10
- 1 Stalk leek (leek)
- 75 g streaky smoked bacon
- 125 g red lentils
- 1 l clear broth (instant)
- 3 can(s) (425 ml each) Vegetable corn
- 4 Tomatoes
- 200 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 2-3 TABLESPOONS Red wine vinegar
Directions
- 1
Clean, wash and cut the leek into rings. Cut the bacon into fine strips and leave them crispy. Sauté leek and lentils in it. Deglaze with stock and bring to the boil. Add the corn and cook for about 20 minutes.
- 2
In the meantime clean, wash and finely dice the tomatoes. Puree 2/3 of the soup with the chopping stick. Refine with cream and tomatoes. Bring to the boil again and season to taste with salt, cayenne pepper and red wine vinegar
- 3
Preparation time approx. 45 minutes
Nutrition Facts
KCAL
240 kcal
240 kcal
CARBS
23 g
23 g
FATS
12 g
12 g
PROTEINS
8 g
8 g
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