John Myers
Ingredients for 4 servings:
- 2 tbsp olive oil
- 1 medium-sized onion(s), finely chopped
- 500 g potatoes, mostly waxy
- 500 ml vegetable stock
- 1 can corn, 425 g, drained
- 75 g crackers, crumbled
- 400 ml milk
- 100 ml cream
- 50 g bacon (slices), cut into strips
- 5 sprigs of parsley, finely chopped
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Unusual variation of an ordinary soup
Peel the potatoes and cut them into cubes. Heat the oil in a saucepan. First, fry the finely chopped onion until golden yellow. Then add the potatoes and brown them on all sides. Deglaze with vegetable stock and bring to a boil briefly. Simmer over low heat until the potatoes are tender (about 20 minutes). Soak the crumbled crackers in milk. Remove about half of the cooked potatoes from the soup using a slotted spoon and puree the other half with a hand blender. Finish with cream and beat again. Add the potato cubes, drained corn, and soaked crackers to the soup with the milk. Simmer over low heat for about 5 minutes. Meanwhile, fry the bacon strips in a non-stick pan until crispy. Serve the soup hot and garnish with bacon and parsley.
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