Potato Cream Soup With Yellow Corn, Glazed Carrots and Bacon Bites.


Ingredients for the soup:

2 lbs Russet potatoes

20 oz milk

1 cup heavy cream ( optional)

1 medium size yellow onion

1 stick celery

2 table spoons butter

1 table spoon vegetable oil




For the garnish:

1/2 cup frozen yellow corn

2 medium size carrots

1/2 teaspoon brown sugar

4-5 strips of bacon

Parsley


Peel the onions and cut them in big chunks. Do the same with the celery. Preheat the butter and the oil in a pot and sauté the onions and the celery for 5-6 minutes. Tip: when you use butter for sautéing always add some vegetable oil to it to prevent it from burning.

Pour the milk and the heavy cream in the pot and bring it to a boil. In the meantime peel the potatoes and once the milk is boiling add them in the pot. Lower the temperature to simmering. When the potatoes are soft to a push with a fork turn off the stove and puree until smooth texture. Season with pepper and salt. If the soup is too thick add some water/milk and puree again.


For the garnish:

Put the bacon in the freezer until is hard and easy to cut into small bites. Sautee it in a pan until crispy. Peel the carrots and cut them in one inch cubes( I shaped mine with mellon baller). Once the bacon is ready remove it from the pan and sauté the carrots sprinkled with the brown sugar. Sauté for 7-8 minutes until the sugar starts to caramelize. Add the corn and keep it on the stove for another 1-2 minutes. Take the pan off the heat, put the bacon back and stir well.


Serve the soup hot with the bacon, corn and carrots on top. Sprinkle with parsley.

The soup goes well with crostini or croutons.


Enjoy!


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