Corn Soup

Ingredients

• 100 g turkey bacon
• 1 tbsp Olive Oil
• 1 onion
• 1 Garlic clove
• 250 g corn
• 300 g waxy potatoes
• 700 ml vegetable broth
• 100 ml dry white wine
• 1 red bell pepper
• 0.25 bunch chives
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Cut the turkey bacon into strips and fry crisp in a pot with 1 tbsp oil.

2. 2.

   Peel the onion and garlic, remove the bacon from the pot, drain on kitchen paper, then sauté the onion and garlic in the fat until translucent. Drain the corn through a sieve. Peel, wash, and dice the potatoes. Add two-thirds of the corn to the onion mixture, stir briefly, then add broth and wine. Simmer over medium heat for about 15 minutes.

3. 3.

   Meanwhile wash the bell pepper, halve it, remove seeds and white membranes, and dice. Rinse the chives, shake dry, and cut into rings.

4. 4.

   Puree the soup with an immersion blender, season with salt, pepper, and nutmeg, adding more broth if needed or continue simmering until desired consistency is reached. Add the bacon and bell pepper, let rest briefly, then add the chive rings and serve in soup bowls.