Creamy Soup with Sweet Corn, Bacon and Parsley
8 servings
20 minutes
Creamy corn soup with bacon and parsley is the embodiment of comfort and rich flavor. This European recipe combines the sweetness of fresh corn, the smoky note of bacon, and the tenderness of cream, creating a harmonious dish with a velvety texture. Its roots can be found in traditional cuisine, where creamy soups are valued for their warming and nourishing power. The addition of vermouth adds depth to the flavor, while parsley refreshes the composition with light herbal notes. Perfect for serving with crispy bread, this soup offers warm homey comfort and gastronomic pleasure in every spoonful.
1
Melt butter in a large pot over medium heat. Add finely chopped bacon and fry until browned. Add finely chopped onion and celery and fry for another 5 minutes until soft. Then add peeled and diced potatoes. Fry for another 5 minutes, stirring constantly.
- Butter: 65 g
- Smoked bacon: 225 g
- Onion: 2 heads
- Celery stalk: 6 pieces
- Potato: 350 g
2
Meanwhile, clean the corn cobs from leaves and hairs. Cut the kernels off the cobs with a sharp knife and add them to the pot with vegetables. Cook for 4 minutes. Then add flour and stir for 3 minutes.
- Corn on the cob: 8 pieces
- Wheat flour: 3 tablespoons
3
Make a very small fire and add vermouth. When it boils, add 1 liter of milk. Add a bay leaf and parsley sprigs. Bring to a boil, reduce the heat, and cook for 30 minutes until the vegetables are soft. Five minutes before the end of cooking, add cream and chopped parsley. Serve with crispy bread.
- Dry vermouth: 300 ml
- Milk: 1.25 l
- Bay leaf: 1 piece
- Parsley: 3 stems
- Single cream 10% fat: 280 ml
- Chopped parsley: 3 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
