The addition of crème fraîche makes this soup super-smooth and
velvety. Top with whatever herbs you have on hand - chives, parsley
or chervil work well.
1 tbspolive oil4rashers rindless streaky bacon, thinly sliced20 gmbutter, coarsely chopped1onion, finely chopped4garlic cloves, finely choppedKernels from 3 corn cobs850 mlhot chicken stock50 gmcrème fraîche, plus extra to serveChervil and crusty bread, to serve
Heat oil in a saucepan over medium heat and fry bacon until crisp (2-3 minutes). Remove with a slotted spoon and set aside. Add butter, onion and garlic to pan and sauté until softened (3-4 minutes), then add corn kernels and stir until kernels are bright yellow (1-2 minutes). Add stock, cover partially with a lid and simmer until corn is tender (10-12 minutes). Add crème fraîche and blend with a hand-held blender until smooth (be careful, hot liquid may splash). Season to taste and serve topped with bacon, extra crème fraîche, chervil, and with crusty bread.