Corn And Lentil Soup - cooking recipe

Ingredients

2/3 lb leeks, trimmed, washed and thinly sliced
2 tbsp vegetable oil
1 1/2 slices smoked bacon, chopped
1/4 lb red lentils
3 cups vegetable stock
1 - 15 oz can corn kernels, drained
3/4 cup heavy cream
3 dashes hot sauce
1 tbsp white vinegar
None None freshly parsley, chopped, to garnish

Preparation

Blanch leeks for 3 mins in boiling salted water. Drain and set aside. Heat oil then fry bacon until crispy. Remove from the pan and set aside. Add 4 tbsp leeks to bacon fat and saute. Add lentils and stock. Bring to a boil. Add 2 tbsp of corn to the soup and simmer, covered, for 20 mins. Puree soup then add cream. Add remaining leeks, corn, and bacon. Season with salt, pepper, hot sauce and vinegar. Serve garnished with parsley.