Clean and wash the leek and cut into fine rings. Blanch for 3 minutes in boiling salted water, drain. Cut bacon into fine strips. Heat oil. Leave the bacon in it until crispy, take it out again.
Fry leek, except 4 tablespoons, in the bacon fat. Add the lentils. Deglaze with broth and bring to the boil. Rinse the corn and let it drain. Add up to 2 tablespoons to the stock and simmer covered for 20 minutes. Then puree the soup with the chopping stick. Refine with cream. Add the retained leek, corn and bacon again. Season to taste with salt, pepper, tabasco and vinegar.
Add up to 2 tablespoons to the stock and simmer covered for 20 minutes. Then puree the soup with the chopping stick. Refine with cream. Add the retained leek, corn and bacon again. Season to taste with salt, pepper, tabasco and vinegar. Serve portion by portion garnished with parsley