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Ingredients
- 6 bacon strips
- 1 chopped Red Onion
- 2 chopped Celery stalks
- 3 minced Garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup flour
- 6 cups warm chicken stock
- 6 sprigs fresh Thyme
- 2 bay leaves
- 2 cups heavy cream
- 3 peeled and diced Yellow Finn Potatoes
- 6 ears Corn, cooked and kernels removed
- Salt and pepper to taste
Buttery Homemade Croutons
- 2 cups cubed sour dough bread
- 1/4 cup chopped fresh Parsley
- Salt and pepper to taste
Instructions
Cut bacon into tiny little strips (like lardons). In a heavy soup pot, slowly sauté the chopped bacon, Red Onion, Celery and minced Garlic cloves in the olive oil and butter over medium heat. Add the flour, stirring for 2 minutes. Slowly add the warm chicken stock while stirring to combine. Add the fresh Thyme, heavy cream and diced Potatoes. Bring to a boil. Reduce the heat and simmer for 15 minutes or so until the Potatoes are cooked and the soup begins to thicken. Add the Corn kernels from 6 ears of just-blanched Corn cobs and salt and pepper to taste. Simmer for 10 minutes to meld flavors. Remove Thyme sprigs.
Buttery Homemade Croutons: melt butter in a skillet and toss in the sour dough bread cubes, stirring for 3 minutes to toast lightly. Remove from the heat, stir in the chopped Parsley to lightly coat the croutons. Serve soup steaming hot with floating croutons. Serves a lot.
