Peasant corn soup, baby potatoes, honey and cajun bacon and green onions - virtual workshop version
A comforting soup with vegetables and crispy bacon.
In order to make a meal soup, it is possible to add cooked chicken to this recipe.
Ingredients
Recipe for 2 portionsSoup
Garnish
- Butter
- Salt and pepper
Preparation time: 45 min
Preheat your at 400 °F
-
Things to do before the workshop
Ingredients
Wash the vegetables.
Peel and chop the garlic.
Equipment list
1 cutting board, 1 chef kinfe, 1 paring knife
1 pot
1 mixing bowl
Kitchen towels, tablespoons (tasting)
1 large spoon
1 pasty sheet + parchment paper
-
Preparation to do with the chef
Peel and chop the onion.
Cut the potatoes into quarters and the celery into cubes.
Cut the green onion.
-
Bacon
Place the bacon slices on the baking sheet.
Drizzle the bacon with a drizzle of honey and a pinch of Cajun spices.
Place in the oven for about ten minutes to caramelize the bacon slices.
Let cool well before crushing the bacon.
-
Soup
Start by browning the onions, garlic with corn and a little butter.
Add the rest of the soup ingredients, bring to a boil and simmer for 15 minutes.
Season before serving.
-
Plating
Pour a serving of soup into your bowls, then add some bacon and some scallion whistles.
In order to make a meal soup, it is possible to add cooked chicken to this recipe.