Description
The original delicious soup. The corn adds sweetness. My fussy husband really liked the soup, went back for more 2 times )))
Ingredients
-
Olive oil
1 Tbsp
-
Butter
30 g
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Bacon
4 piece
-
Leeks
1 piece
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Onion
1 piece
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Flour
2 Tbsp
-
Broth
1 l
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Potatoes
650 g
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Corn
200 g
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Yolk egg
2 piece
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Sour cream
300 ml
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Parsley
2 Tbsp
Cooking
In a saucepan, heat the olive and butter. Add bacon and sauté until Golden brown. I did not add butter. For me, the bacon is fatty enough as it is.
Reduce fire to small and add the leeks and onions. Cook for 5 minutes until soft. I've done without the leeks, because he disappeared from all the vegetable stalls. They say the season has passed.
Add the flour and cook, stirring, for another minute.
Add the broth. Increase the heat to medium.
Once boiling, add the potatoes and cook for 6 minutes, until potatoes begin to magchat.
Add the corn.
Mix the sour cream with 2 yolks, add a little hot soup and stir thoroughly.
Pour sour cream mixture into soup.
Stir the soup to simmer for 1-2 minutes, without boiling. Add salt, pepper.
Just before serving, sprinkle with parsley. Bon appetit!
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