KIDS

Creamy Corn Soup with Bacon and Parsley

Soups | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Use sweet corn, not feed corn.

Ingredients

Parsley - 3 stems
Butter - 2.3 oz
Semi-Smoked Sausage - 7.9 oz
Onion - 2 heads
Celery stalk - 6 pieces
Potato - 12.3 oz
Corn Cobs - 8 pieces
Wheat Flour - 3 tablespoons
Dry martini - 10 fl oz
Milk - 1¼ l
Bay leaf - 1 piece
Salt - to taste
Ground Black Pepper - to taste
10% cream - 9 fl oz
Chopped Sage Leaves - 3 tablespoons

Step by Step guide

Step 1

Melt the butter in a large pot over medium heat. Add finely chopped bacon and sauté until golden brown. Add finely chopped onion and celery and sauté for another 5 minutes until softened. Then add peeled and diced potato. Sauté for another 5 minutes, stirring constantly.

Step 2

Meanwhile, remove the husks and silk from the corn cobs. Using a sharp knife, cut the kernels off the cobs and add them to the pot with the vegetables. Cook for 4 minutes. Then add the flour and stir for 3 minutes.

Step 3

Reduce the heat to very low and add the vermouth. When it comes to a boil, add 1 liter of milk. Add the bay leaf and parsley sprigs. Bring to a boil, reduce the heat, and simmer for 30 minutes until the vegetables are tender. 5 minutes before the end of cooking, add the cream and chopped parsley. Serve with crusty bread.