Corn soup with bacon

Name: Corn soup with bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) Vegetable maize; 1 l Vegetable broth (instant); 1 Onion; 2-3 Garlic cloves; 1-2 red chilli pepper; 1/2 bunch Parsley; 4 discs smoked streaky breakfast bacon (à approx. 10 g); 30 g Butter or margarine; 30 g Flour; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) Vegetable maize
1 l Vegetable broth (instant)
1 Onion
2-3 Garlic cloves
1-2 red chilli pepper
1/2 bunch Parsley
4 discs smoked streaky breakfast bacon (à approx. 10 g)
30 g Butter or margarine
30 g Flour
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar

Directions

1
Pour the corn into a sieve and drain. Put 1/4 of the corn grains aside. Pour stock and remaining corn into a pot, bring to the boil, cover and simmer for about 10 minutes at medium heat.
2
Meanwhile peel and finely dice the onion and garlic. Clean, wash and cut the chillies into rings. Remove the corn from the stove and puree it with a blender. Pass through a fine sieve and collect the liquid.
3
Wash parsley, dab dry and chop finely. Leave the bacon in a pan without fat. Melt the fat in a pan and fry the onion and garlic until transparent. Add chilli, fry briefly.
4
Dust with flour, sweat and gradually deglaze with the collected corn stock, stirring constantly. Bring to the boil, stir in cream and simmer for about 2 minutes, stirring continuously. Season to taste with salt, pepper and sugar.
5
Stir in the corn and parsley that have been put aside. Serve the soup with a slice of bacon in four bowls.