Corn Soup with Bacon and Cheese Toast Triangles

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Corn Soup with Bacon and Cheese Toast Triangles

Instructions

Drain the corn. Set 1/4 of the corn kernels aside.
Put the stock and the rest of the corn in a saucepan, bring to the boil and then simmer for another 10 minutes over a medium heat.
Dice the onions and garlic, cut the chilli into rings.
Remove the corn soup from the heat and puree. Brush through a sieve and collect the liquid.
Melt the butter, sauté the onions and garlic in it, add the chilli (attention! If children eat with them, leave out or 2 pots one with chilli and one without), sauté briefly. Then dust with flour, sweat and quench with corn broth while stirring. Bring to the boil, add the cream, simmer for 2 minutes while stirring. Season to taste with salt and pepper.
Stir in the remaining corn kernels and parsley. Serve with bacon.
Cover the toast with cheese, bake in the oven at 200 degrees until the cheese has melted nicely. Take out and cut into triangles and serve with soup!

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