Sweet Corn Soup

A warm and comforting soup on a cold winter day.

I still have some things in the fridge that needed to be cooked. Some canned sweet corn is a staple in my pantry and fresh veggies were in the drawer of the fridge.
Easy to make a hearty meal.

I love this combinations when I do not know from the start how the dish will end. That it will taste good is given, when I checked the ingredients list. What can actually go wrong? Too much salt or too much cream may be. But tasting during cooking can prevent that. And I had just a 3 tsp of whipped heavy cream left over. No worry, not too much cream.

ingredients:
50 g Tyrolean bacon
5 cm white of a leek
2 shallots
2 cloves of garlic
1 tbsp butter
3 parsnips
1 1/2 cans of sweet corn
2 tbsp cream cheese with sea salt
3 tsp whipped heavy cream
pepper
600 ml beef stock
150 ml white wine
fresh herbs

Peel and chop every veg and drain the sweet corn can.

Melt the butter in a pot and toss in bacon bits, onion, leek and garlic.
Give that 3 min to soften then chuck in the parsnips. After 2 more min, add wine and try to deglaze the pot. Now comes the beef stock.
Bring to a boil, reduce the heat, close the lid and cook until the parsnips are soft. Season with pepper.

Now chuck in the whole can of sweet corn and bring back to a boil. After 3 min the soup is ready for the immersion blender. Do not blend it too fine.
Now in with the rest of the sweet corn, the whipped cream and the cream cheese.
Chop the herbs and finish the seasoning of the soup.