Creamy corn soup with crispy bacon

Name: Creamy corn soup with crispy bacon
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 fresh maize cobs (approx. 200 g each) or 2 tins (425 ml each) of maize grains; 2 Onions, 2 garlic cloves; 30 g (30 g) Butter, 2 Tbsp Mehl; 1/2 TEASPOON mixed cumin; 7-10 Tbsp or curry, 1/4 l milk; 3 TSP Vegetable broth (instant); 1 small bunch of spring onions; 4 discs Bacon; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 100 g Whipped cream

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 fresh maize cobs (approx. 200 g each) or 2 tins (425 ml each) of maize grains
2 Onions, 2 garlic cloves
30 g (30 g) Butter, 2 Tbsp Mehl
1/2 TEASPOON mixed cumin
7-10 Tbsp or curry, 1/4 l milk
3 TSP Vegetable broth (instant)
1 small bunch of spring onions
4 discs Bacon
7-10 Tbsp salt, pepper, 1 pinch of sugar
100 g Whipped cream

Directions

1
Clean and wash the corncobs. Cut the corn off the cob (let the canned corn drip off). Peel and chop onions and garlic
2
Heat the butter in a pot. Sauté onions in it until transparent. Fry garlic and corn briefly. Dust with flour and cumin if necessary. Add 1/2 l water and milk, bring to the boil. Simmer covered at low heat for about 30 minutes. Stir in broth
3
Clean, wash and finely chop the spring onions. Leave the bacon out without fat until crispy. Take out, drain. Steam spring onions in hot bacon fat for 2-3 minutes
4
Possibly lift some corn grains out of the stock. Finely mash the rest. Pass through a fine sieve. Add the corn grains and spring onions and heat them up. Season soup with salt, pepper, sugar and possibly some cumin. Lightly whip the cream. Arrange the soup with 1 blob of cream and 1 slice of crispy bacon in 4 small bowls