Spring corn and bacon soup with crème fraîche

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.

You'll need

1 tbsp olive oil 4 rashers rindless streaky bacon, thinly sliced 20 gm butter, coarsely chopped 1 onion, finely chopped 4 garlic cloves, finely chopped Kernels from 3 corn cobs 850 ml hot chicken stock 50 gm crème fraîche, plus extra to serve Chervil and crusty bread, to serve


  • 01
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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