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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.


Recipe for 2 portions


1 Can(s)
Corn can (540 ml)
5 Unit(s)
Baby potatoes
1 Small
1 Sprig(s)
500 Ml
Vegetable stock
100 Ml
35% cooking cream
1 Clove(s)


2 Thick slice(s)
1 Tsp
2 Pinch(es)
Cajun spices
1 Unit(s)
Green onion
  • Butter
  • Salt and pepper

Preparation time: 45 min

Preheat your at 400 °F

  • Things to do before the workshop


    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.

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