Corn Soup with Grilled Bacon

Peel and thinly slice the onion.

Melt a knob of butter in a pot over medium heat. Add the onion and drained corn. Cook for 2 to 3 minutes, stirring.

Add the stock cube, 140 ml of hot water per person, the ground cumin and half the cilantro (optional). Mix, then cover and simmer for 5 to 6 minutes over low heat.

Meanwhile, in a hot pan, add the bacon lardons and grill for 3 to 4 minutes over high heat, until golden. Set aside.

At the end of cooking, season with salt and pepper, then blend until smooth. If needed, add a little water and blend again.

Serve the corn soup in a bowl. Add a spoonful of ricotta and the bacon on top. Adjust the seasoning to taste, it's ready!