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A rich, sophisticated corn soup that maximizes the natural sweetness of corn combined with savory caramelized bacon, making it a perfect pairing for alcoholic beverages.
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Wrap the corn in foil, roast in the oven, and cut the kernels off the cob. → Place the corn, onion, and chicken stock in a pot and simmer until the onion is translucent. → Place chopped bacon and sugar in a bowl and caramelize with a kitchen torch. → Blend the soup until smooth, pour into the bowl, and garnish with parsley and salt.
Wrap the corn in foil, roast in the oven, and cut the kernels off the cob. → Place the corn, onion, and chicken stock in a pot and simmer until the onion is translucent. → Place chopped bacon and sugar in a bowl and caramelize with a kitchen torch. → Blend the soup until smooth, pour into the bowl, and garnish with parsley and salt.
A rich, sophisticated corn soup that maximizes the natural sweetness of corn combined with savory caramelized bacon, making it a perfect pairing for alcoholic beverages.
Wrap 1 ear of corn in aluminum foil and bake in an oven preheated to 250°C for 20 minutes.
Once baked, open the foil, remove the husks and silk, and use a knife to cut the kernels off the cob.
Place the cut corn kernels and 1/4 onion, cut into appropriate pieces, into a pot.
Pour 500g of chicken stock into the pot and turn on the heat. Once it reaches a boil, reduce to medium heat and simmer until the onion is translucent.
Place 3 slices of chopped bacon in a serving bowl, sprinkle with about 1 teaspoon of sugar, and use a kitchen torch to sear and caramelize.
To highlight the sweetness of the corn, the saltiness of the soup itself is kept to a minimum, creating an exquisite balance when paired with the salty bacon. ✨
If you don't have fresh corn or a hand blender, you can substitute with canned sweet corn. 💡
When using a kitchen torch, use a heat-resistant dish and be very careful of burns and flammable objects nearby. ⚠️
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