COOKING METHOD
Cut bacon into strips.
Finely dice carrot, white part of leak and celery.
Clean and peel the potatoes and dice.
Heat the olive oil in a heavy-bottomed pan and fry the bacon for 2–3 minutes.
Add the carrots, leek and celery, thyme leaves and fry for another 10 minutes, stirring occasionally.
Add flour and mix well with veggies and bacon.
Pour in hot chicken stock.
Add potatoes and corn.
Bring to boil and cook for 5 minutes.
Pour in heavy cream and milk and bring to boil.
Season with freshly ground black pepper and salt.
Turn the heat off and add sardines to the soup.
You can break sardine chunks into smaller pieces.
Serve garnished with parsley.
Enjoy!
