American Corn Soup

Ingredients

• 1 onion
• 1 bulb fennel (200 g)
• 400 g waxy potatoes
• 1 tbsp Vegetable oil
• 600 ml Vegetable Broth
• 250 g corn kernels (canned)
• 4 tomatoes
• 100 ml heavy cream
• 120 g pancetta
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 2 tbsp dill sprigs

Instructions

1. 1.

   Peel and finely dice the onion. Wash, trim, remove the tough core of the fennel and cube it; set aside the fennel fronds, finely chopped. Peel, wash and cube the potatoes. Sauté the onion with the potatoes in hot oil in a pot for 3‑4 minutes. Add the fennel, pour in the broth, bring to a boil and simmer gently for about 15 minutes.

2. 2.

   Drain the corn well and puree roughly half of it. Wash the tomatoes, cut off the stems and cube them coarsely. Add the pureed corn, remaining kernels and cream to the soup and cook together for another ~5 minutes; add more broth if needed.

3. 3.

   Dice the pancetta. Season the soup with salt, pepper and lemon juice, then ladle onto plates. Sprinkle dill sprigs along with fennel fronds and pancetta on top before serving.