Ingredients

1 Large onion, diced
3 sticks of celery, diced
2 medium carrots, diced
3 slices of bacon trimmed of all fat
1 clove of garlic, minced
1 tbsp first cold-pressed extra virgin olive oil
1 litre chicken stock
4 medium sized potatoes, peeled and diced
500g corn parsley, chopped
sea salt
freshly ground pepper

Preparation

Sauté onion, celery, carrots, bacon and garlic in oil until tender. Add stock and potatoes. Simmer until potatoes are tender. Add corn and parsley, then cook for a further 5 minutes until corn is just done. Season to taste.

Prefer it thicker? Puree 1/3 of the soup then add it to the remaining portion.

Serves 4.