175 g (6 oz) finely chopped bacon
1 onion, chopped
50 g (2 oz) sliced celery
225 g (1/2 lb) diced potatoes
425 ml (3/4 pt) water
1 bay leaf
5 g (1 tsp) salt
pinch black pepper
425 ml (3/4 pt) milk
150 ml (1/2 pt) whipping cream
175 g (6 oz) corn, cut from the cob
1 onion, chopped
50 g (2 oz) sliced celery
225 g (1/2 lb) diced potatoes
425 ml (3/4 pt) water
1 bay leaf
5 g (1 tsp) salt
pinch black pepper
425 ml (3/4 pt) milk
150 ml (1/2 pt) whipping cream
175 g (6 oz) corn, cut from the cob
method
1. In a saucepan, saute the bacon until well browned.
2. Stir in the onion and cook for a further 2 minutes.
3. Add the celery, potatoes, water, bay leaf and salt.
4. Simmer gently until potatoes are tender, about 20 - 30 minutes.
5. In a small bowl mix the flour with 1 tbsp milk.
6. Stir until smooth and add to potato mixture.
7. Add the remaining milk and stir.
8. Heat the soup until it thickens.
9. Slowly stir in the cream and corn.
10. Heat mixture gently but thoroughly.
11. Add the black pepper, stir, and serve.
2. Stir in the onion and cook for a further 2 minutes.
3. Add the celery, potatoes, water, bay leaf and salt.
4. Simmer gently until potatoes are tender, about 20 - 30 minutes.
5. In a small bowl mix the flour with 1 tbsp milk.
6. Stir until smooth and add to potato mixture.
7. Add the remaining milk and stir.
8. Heat the soup until it thickens.
9. Slowly stir in the cream and corn.
10. Heat mixture gently but thoroughly.
11. Add the black pepper, stir, and serve.
serving amount
serves 4 - 6
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