CORN SOUP

Ingredients

• 1 carrot
• ½ clove of garlic
• 1 large potato
• ¼ large onion
• 100 grams of butter
• Some fresh chives
• 50 grams of wheat flour
• 60 grams of cured pancetta
• 120 grams of corn kernels
• 600 milliliters of vegetable broth
• Salt and black pepper (freshly ground)
• 50 milliliters of liquid cream (to cook)

Preparation

• Start by cutting the bacon into small squares
• Then in the pot that you are going to prepare the soup add the squares of bacon and let them brown
• Once golden, remove them and reserve on a plate with kitchen paper to absorb excess fat.
• Now, without removing the fat from the pot, add the butter and the finely chopped onion to fry it until it is tender and translucent.
• Ready the onion, add the finely chopped garlic and after a minute add the flour
• Stir the flour very well so that it is lightly toasted, you will do this for 2 or 3 minutes
• Then you take the potato, the pearls and chop into squares of approximately 1 centimeter
• You also peel the carrot and chop it into small squares
• Now you add the broth to the pot and raise the heat until it boils
• Then you add the potato and carrot that we already have chopped
• Like dried thyme, black pepper and salt
• Reduce the heat and let it simmer for 15 minutes.
• After this time, add the corn kernels and cook for 5 more minutes, making sure the potatoes are tender.
• Now you take out a little soup with a ladle and mash well. Then you add it back to the soup to thicken it naturally
• You add a touch of cream, although it is optional, it gives it a delicious creamy touch
• Finally, you serve and add the bacon cooked at the beginning and ground pepper on top. Also some finely chopped fresh chives.