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Corn potato soup with peas

Category:	Soups
Difficulty/Costs:	light / low
Number of people:	16
Ingredients:	2 kg potatoes 4 canned corn 2 bunches scallions 500 ml whipping cream 200g Bacon 4 l Instant broth 600 g peas 2 bunch basil 4 tablespoons oil Nutmeg, pepper, salt

Preparation:

First, wash and peel the potatoes, then cut them into equal cubes. Now cut the spring onion finely, while the white and light green parts of it go with the bacon into a saucepan to sauté.

If the onions and the bacon sautéed, add the potatoes, and 2 cans drained corn. Fill up with instant broth. Put the lid on and cook over medium heat for about 20 minutes. Then puree the soup smoothly. Best you put it through a sieve.

Then add the cream and stir until smooth. Once again bring it to the boil and season with nutmeg, pepper and salt. Now drain the remaining corn and add it together with the peas to the soup. Cook over medium heat for 5 minutes while constantly stirring it.

Finally, chop the basil coarsely and add it to the soup.