Mexican cream of corn soup

Name: Mexican cream of corn soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small stick of leek; 2 (425 ml) fresh corn on the cob or 1 tin of corn grains; 40 g streaky smoked bacon; 1-2 TABLESPOONS Oil; 50 g red lentils; 3 TSP Vegetable broth; 100 g Whipped cream; 7-10 Tbsp salt, white pepper; 7-10 Tbsp a few squirts of Tabasco; 1-2 TEASPOONS White wine vinegar; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small stick of leek
2 (425 ml) fresh corn on the cob or 1 tin of corn grains
40 g streaky smoked bacon
1-2 TABLESPOONS Oil
50 g red lentils
3 TSP Vegetable broth
100 g Whipped cream
7-10 Tbsp salt, white pepper
7-10 Tbsp a few squirts of Tabasco
1-2 TEASPOONS White wine vinegar
7-10 Tbsp Parsley

Directions

1
Clean and wash the leek and cut into fine rings. Wash the corncobs and cut the grains. Cut bacon into fine strips
2
Heat the oil in a pot. Leave the bacon in it until crispy. Take out. Sauté leek in hot bacon fat, remove half. Add the lentils. Stir in a good 3/4 l water, bring to the boil. Add corn grains and simmer covered for about 25 minutes.
3
Lift out 2 tablespoons of corn. Puree the soup finely with the cutting stick and if necessary pass through a fine sieve. Stir in broth and cream. Season to taste with salt, pepper, Tabasco and vinegar. Serve the soup with leftover bacon, leek and corn. Garnish with parsley
4
Unless you want to buy extra red lenses: cook soup only with corn and possibly with a larger stick of leek