Trim corn kernels from cob, reserve kernels for garnish and soup. Cover cobs with cream and allow to steep for 1 hour.
Render diced bacon. Once golden, remove meat and leave the fat in the pot. Add the chopped onion, celery and leeks to the bacon fat and sweat for 12 to 15 minutes. Add the saffron, potatoes and corn kernels and sweat for 8 to 10 minutes more. Cover with chicken stock and simmer 25 to 30 minutes.
Strain cobs from cream.
Add the flavored cream to the soup and simmer for 5 minutes. Place soup in a blender and blend until smooth. Season with salt, pepper and champagne vinegar to taste. Strain through a fine strainer.
Heat garnish in a sauté pan gently with some butter, season with salt and pepper and finish with chopped tarragon.
Add garnish to warm soup bowl and pour soup over vegetables.
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|Serving Size: 1 Serving (789g)|
|Recipe Makes: 6|
|Calories from Fat: 247 (45%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||37 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 54.9mg||17 %|
|Sodium 786.1mg||27 %|
|Potassium 1134.2mg||30 %|
|Total Carbohydrate 61g||18 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 55.1g|
|Protein 19.6g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 545
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