Cumin-Spiced Corn Soup with Crispy Bacon
Très facile
Camille C.
Camille C.

Cumin-Spiced Corn Soup with Crispy Bacon

Temps de préparation

6 minutes
Préparation

Cuisine

15 minutes
Cuisson

Calories

478 kcal
Par portion

Ingrédients pour 1

Maïs (conserve)

1 cup

Maïs (conserve)

Oignon jaune

1/4

Oignon jaune

Lard (tranches)

1 tran.

Lard (tranches)

Ricotta

2 càs

Ricotta

Cumin (moulu)

1/4 càc

Cumin (moulu)

Bouillon de légumes (liquide)

1.5 cups

Bouillon de légumes (liquide)

Ustensiles

Poêle, Mixeur, Plaques de cuisson, Couteau

recette

  • Étape 1
    Peel & thinly slice the onions.
  • Étape 2
    Melt a knob of butter in a saucepan over medium heat. Add the onions. Season with salt & pepper. Cook for 5-6 min, stirring often, until slightly softened.
  • Étape 3
    Add the corn, veggie broth & cumin. Mix to combine, then cover & simmer for 5-6 min.
  • Étape 4
    Meanwhile, heat a frying pan over medium-high heat. Place the bacon in the pan & cook for 3-4 min per side, or until done to your liking. Transfer to a paper towel-lined plate.
  • Étape 5
    Season the soup with salt & pepper, then purée the soup using an immersion blender, blender or food processor. If necessary, add a little water or broth and mix again.
  • Étape 6
    Serve the corn soup in a bowl. Add a spoonful of ricotta & crumble the bacon on top. Garnish with fresh cilantro or parsley, if you have any. Season to taste & enjoy!