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Bacon, potato and sweetcorn soup

Bacon, potato and sweetcorn soup

Name: Bacon, potato and sweetcorn soup
Yield: Serves 6
Cuisine: British recipes
Ingredients: 200g pack smoked lardons, or 6 rashers smoked bacon, roughly chopped; 1 tbsp vegetable oil; 1 onion, finely chopped; 2 celery sticks, finely sliced; 2 large potatoes, cut into bite-size pieces; 1.2 litres fresh vegetable stock, hot; 198g can sweetcorn, drained and rinsed; 142ml carton single cream; Handful fresh parsley, chopped

Easy
April 2005

Easy
April 2005

Serves 6
Ready in 35 minutes

This creamy bacon, potato and sweetcorn soup is so packed with flavour that it could be served just with crusty bread as a satisfying lunch.

Nutrition: per serving

Calories: 276kcals
Fat: 15g (5.9g saturated)
Protein: 9.8g
Carbohydrates: 26.8g (6.6g sugar)
Salt: 1.6g

Nutrition: per serving

Calories: 276kcals
Fat: 15g (5.9g saturated)
Protein: 9.8g
Carbohydrates: 26.8g (6.6g sugar)
Salt: 1.6g

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Ingredients

200g pack smoked lardons, or 6 rashers smoked bacon, roughly chopped
1 tbsp vegetable oil
1 onion, finely chopped
2 celery sticks, finely sliced
2 large potatoes, cut into bite-size pieces
1.2 litres fresh vegetable stock, hot
198g can sweetcorn, drained and rinsed
142ml carton single cream
Handful fresh parsley, chopped

200g pack smoked lardons, or 6 rashers smoked bacon, roughly chopped
1 tbsp vegetable oil
1 onion, finely chopped
2 celery sticks, finely sliced
2 large potatoes, cut into bite-size pieces
1.2 litres fresh vegetable stock, hot
198g can sweetcorn, drained and rinsed
142ml carton single cream
Handful fresh parsley, chopped

Method

Heat a large non-stick saucepan over a high heat. When hot, add the lardons or bacon and cook, stirring, for 5 minutes, until golden. Remove and set aside. Add the oil to the pan, reduce the heat slightly, then add the onion and celery. Cook, stirring occasionally, for 5 minutes until softened.
Add the potato and stock, bring to the boil, then reduce the heat and simmer for 10 minutes, until the potato is tender but still holding its shape. Add the sweetcorn, cream and bacon and simmer for 2-3 minutes to heat through. Stir in the parsley, then season to taste. If taking to a picnic, pour into warmed flasks.

Method

Heat a large non-stick saucepan over a high heat. When hot, add the lardons or bacon and cook, stirring, for 5 minutes, until golden. Remove and set aside. Add the oil to the pan, reduce the heat slightly, then add the onion and celery. Cook, stirring occasionally, for 5 minutes until softened.
Add the potato and stock, bring to the boil, then reduce the heat and simmer for 10 minutes, until the potato is tender but still holding its shape. Add the sweetcorn, cream and bacon and simmer for 2-3 minutes to heat through. Stir in the parsley, then season to taste. If taking to a picnic, pour into warmed flasks.

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