Sweetcorn soup with bacon popcorn
A wonderful sweetcorn soup with a twist of bacon flavoured popcorn.
- 4 cobs of fresh corn/maize
- 10 g butter
- 60 g lean cured raw bacon
- 1 medium onion (peeled and thinly sliced)
- 600 ml vegetable or chicken stock
- 1 handful popping corn
Cut the bacon into small dice melt the butter in a pot and fry the bacon in it until it is starting to brown. Lift the bacon bits out, and leave to dry and crisp up on a paper towel.
Add the onion slices to the pot and cook until translucent and starting to brown. Carefully cut the corn kernels off the cob and add to the pot, stirring for about 1 minute. Pour in the soup stock and cook for 20 minutes, continuously stirring.
Prepare the popcorn, pour some oil into a lidded pot to just cover the bottom, add the popping corn, cook with the lid on until the corn pops. Lightly salt.
Puree the soup with a handheld blender until smooth. Add soup stock to your liking should you prefer your soup thinner. Divide between soup bowls, sprinkle with the popcorn and bacon just before serving.