Creamy Corn Soup with Bacon and Parsley
Soups • European
Description
Use sweet corn, not feed corn.
Ingredients
- Parsley 3 stems
- Butter 0 oz
- Semi-Smoked Sausage 10 oz
- Onion 2 heads
- Celery stalk 6 pieces
- Potato 10 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 10 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.
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