POTATO SOUP WITH CORN & BACON

Vinegar, which is a liquid consisting mainly of acetic acid and water, has historically had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today. It has a legacy that goes back to ancient times and was first written about in Babylonian times circa 5000 B.C.E.. It is even mentioned twice not in a mere ancient cookbook but in the mother of all books, the Bible. Hippocrates prescribed a watered-down vinegar drink to his patients. Caesar’s army, drank it too; although as a preventative medicine, not as a palliative. The name comes from the simple compounding of 2 words by the French and probably not uttered pleasantly. When a cask of wine got a crack in it and became exposed to air they most likely uttered vin aiger which means sour wine.

Serves 4
40 minutes
326 kcal per serving
 
 
Ingredients

• 4 potatoes, peeled and sliced
• 1 leek, finely sliced
• 1 celery stalk, finely diced
• 4 dl milk
• 2 chicken stock cubes
• 3 dl water
• 3 bay leaves
• 4 dl frozen corn
• 0,5 dl cooking cream
• 1-2 tbsp white wine vinegar
• 1/2 package bacon, cut into pieces
• 1 large tomato, finely diced
• 4 tbsp grated low-fat cheese

 
Method

1. Fry the leek and celery stalk with a little olive oil in a pan.
2. Add the potatoes, milk, stock cubes, water, bay leaves and corn.
3. Let everything cook on medium heat until the potatoes are tender, about 20 minutes.
4. In the meantime fry the bacon crispy in another pan.
5. When the potatoes are ready add the cream and season with salt and the white wine vinegar.
6. Pour the soup into soup bowls, then sprinkle with the bacon, tomato and grated cheese.