Ingredients
6 medium potatoes, peeled and quartered
500ml chicken or vegetable stock
1 medium onion, chopped
2 cloves garlic, crushed
175g rind-less bacon, finely chopped
310g corn kernels
185ml light evaporated milk
Salt and pepper, to taste
Parsley for garnish
Method
- Heat a large non-stick saucepan over a high heat. When hot, add the bacon and cook, stirring for 5 minutes, until golden. Remove and set aside.
- Place the potatoes, onion, garlic and stock into the saucepan.
- Bring to the boil and then lower the heat and simmer, partially covered, until the potatoes are soft.
- Place the potato mixture into a food processor. Then add bacon and process until smooth.
- Place mixture back into saucepan. Add corn kernels and evaporated milk to the potato mixture and bring almost to the boil. Remove from heat.
- Season with salt and pepper to taste and serve. Garnish with parsley
Evaporated milk contains less fat than cream, allowing you to rekindle your love for creamy food :)
i love soups in winter :o) although I haven't tried cooking soup with condense milk or cream or anything like that - how does it taste?
ReplyDeleteI find that using evaporated milk in soups can make the texture nice and creamy without the kilojoules :P
ReplyDeleteYou can substitute the evaporated milk with light cream if you wish but I wouldn't use condensed milk since that's too sweet and thick