Summary

Ingredients

• 2 cans corn, drain
• 1 liter vegetable stock
• Peel 1 large onion (s)
• 2 cloves garlic, peel and squeeze or dice very small
• 1 small chilli pepper (s)
• 0.5 ½ bunch parsley, wash and finely chop
• 4 slices bacon
• 30 g butter
• 30 grams flour
• 100 g whipped cream
• salt and pepper
• 8 slices toast
• 8 slices cheese, Gouda

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Instructions

1. Drain the corn. Set 1/4 of the corn kernels aside.
2. 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.
3. Dice the onions and garlic, cut the chilli into rings.
4. Remove the corn soup from the heat and puree. Brush through a sieve and collect the liquid.
5. 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.
6. Stir in the remaining corn kernels and parsley. Serve with bacon.
7. 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!