Spicy curry corn cream soup with green peppers and caramelized bacon strips

Ingredients for 3 servings:

• 400 g corn kernels from the can, drained
• 1 bell pepper(s), green
• 100 g potatoes, mainly waxy
• 1 m.-sized onion(s)
• 5 g chilli, frozen
• 500 ml vegetable stock
• 200 ml milk
• 100 g crème fraîche
• 30 g butter
• 4 tsp white wine vinegar
• 2 tsp savory, dried
• 1 tsp curry powder
• 1 tsp coriander powder
• 1 tsp olive oil
• e.g. salt and pepper
• 125 g bacon, cut into strips, frozen
• 2 tsp soy sauce
• 1 tsp maple syrup
• ¼ tsp smoked paprika powder
• some parsley, fresh
• corn kernels

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the peppers, remove the stem, core, and white inner pith, and then cut the peppers into small cubes. Peel and dice the potatoes. Peel and finely dice the onion. Heat the butter in a saucepan and sauté the onion cubes over medium heat for about 5-6 minutes until translucent. Increase the heat to high, add the drained corn and the potato cubes, and fry for about 4 minutes, stirring. Add the chili pieces and fry briefly. Sprinkle with the curry powder, stir, and toast for a few seconds. Deglaze with the vegetable stock. Bring everything to a boil, then cover and simmer over medium heat for about 15 minutes. Meanwhile, heat olive oil in a pan and lightly toast the peppers for 5 minutes. Remove the peppers from the pan and set aside. In the empty pan, spread the bacon strips flat and cook over medium heat for about 10 minutes. In a small bowl, combine the soy sauce, maple syrup, and smoked paprika to make a marinade. Wash the fresh parsley, shake dry, and finely chop. Remove the cooked soup from the heat and, if using, remove 1 teaspoon of corn kernels per serving for garnish and set aside. Then purée the soup with a hand blender. Then add the milk and crème fraîche and blend again. Return the soup to the heat and add the previously roasted bell peppers. Add the white wine vinegar, ground coriander, and savory. Bring the soup back to a boil and simmer for 3-4 minutes. Season with salt and pepper. Meanwhile, pour the marinade over the rendered bacon strips, stir everything together, and cook the marinade in the pan over high heat while stirring. Finally, let everything caramelize briefly, being careful not to overcook the bacon. When serving, place the bacon strips in the center of the soup and garnish with the whole corn kernels and fresh parsley. This serving size is calculated as a main course. As an appetizer, this quantity makes 6 servings.