John Myers
Curry Corn Cream Soup with Bacon and Pepper Croutons As Topping
The perfect curry corn cream soup with bacon and pepper croutons as topping recipe with a picture and simple step-by-step instructions.
- 1 small Sweet potato, about 100 gr
- 2 piece Potatoes, about 200 gr
- 1 piece Onion
- 2 piece Corn on the cob, precooked
- 2 piece Clarified butter
- 2 piece Sugar
- 800 ml Vegetable broth
- 2 tbsp Curry Anapurna (mild)
- 1 piece Fresh lime
- 4 Discs Bacon
- 4 Discs Toast bread, whole grain
- Butter
- Cumeo pepper
- Chives
- Cut the kernels from the corn on the cob along the cob and cut them into small pieces. Peel and dice the potatoes and onions.
- Heat the butter lard and sweat the vegetables well. Then sprinkle with a little sugar and glaze briefly. Deglaze with the hot vegetable stock and season with plenty of curry. Cook the vegetables until soft on a low heat.
- In the meantime, cut the bacon into fine strips and fry them in a pan without oil and set aside.
- Now cut the toast into 1 cm cubes. Heat a little butter in a pan and fry the cubes cross on all sides and season well with the pepper. Degrease on paper towels.
- When the vegetables are soft, take something out as a “filler”, chop the peeled egg a little, put it in the pot and then puree everything finely. Finely grate the peel of the lime and then squeeze the fruit. Season with lime juice, the lime zest and a pinch of salt.
- Put the finished soup in a soup cup, add the “filler” and garnish with the bacon, croutons and some chives ….. enjoy your meal …..
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