You will need:
medium onion, finely chopped
|100g smoked bacon lardons||£ 0.65|
|Large knob of butter||£ 0.15|
|2 large potatoes, peeled and
|250ml vegetable stock||£ 0.10|
|400ml milk||£ 0.35|
|1 cob sweetcorn, kernels
|Small handful chives, chopped||£ 0.25|
|1 bay leaf||£ 0.05|
|Salt and pepper||£ 0.02|
Melt the butter in a large saucepan and fry the bacon and onion together until the onion is soft and the bacon turning brown at the edges.
Check the seasoning, remove the bay leaf and stir in the chives before serving in warmed bowls.
This soup has chunky bits, soft bits, crunchy bits and a full flavoured liquid bit. It’s got sweet, smoky, savoury, salty and soupy. Earthy, fresh, homely and new. What I’m trying to say is that as a bowl of food goes it’s got it all. Not only that but it’s inexpensive too. What more do you need? I think I could eat this for lunch every day and never tire of it. And that’s pretty much what I do as long as the cobs keep coming. Happy days.