Preview

Peasant corn soup, baby potatoes, honey and cajun bacon and green onions - virtual workshop version

A comforting soup with vegetables and crispy bacon.

Note

In order to make a meal soup, it is possible to add cooked chicken to this recipe.

Ingredients

Recipe for 2 portions

Soup

1 Can(s)

Corn can (540 ml)

5 Unit(s)

Baby potatoes

1 Small

Onion

1 Sprig(s)

Celery

500 Ml

Vegetable stock

100 Ml

35% cooking cream

1 Clove(s)

Garlic

Garnish

2 Thick slice(s)

Bacon

1 Tsp

Honey

2 Pinch(es)

Cajun spices

1 Unit(s)

Green onion

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.