Mexican corn cream soup

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 300 g Leeks (leek)
  • 7-10 Tbsp Salt
  • 40 g streaky smoked bacon
  • 2 TABLESPOONS Oil (preferably pumpkin seed oil)
  • 100 g red lentils
  • 750 ml Vegetable broth (instant)
  • 1 can(s) (425 ml) Vegetable corn
  • 200 g Whipped cream
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp a few squirts of Tabasco
  • 1 TABLESPOON Vinegar
  • 7-10 Tbsp Parsley

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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

Nutrition Facts

KCAL
430 kcal
CARBS
29 g
FATS
29 g
PROTEINS
11 g

Categories & Tags

Main DishesAppetizerSoups