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| 1 1/2 x ca. 450 g | Smoked ham bones |
| 3 mittel | Onions, peeled and quartered |
| 3 mittel | Carrots, peeled and quartered |
| 3 mittel | Potatoes, peeled and quartered |
| 4 | Ribs celery (inside stalks), chopped |
| 1 | Green bell pepper, seeded and sliced |
| 2 | bay leaves |
| 2 Teelöffel | thyme dried |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | black pepper freshly ground |
| 3 ca. 1 Liter | water |
| 2 Tasse | milk fresh |
| 4 Tasse | corn kernels fresh |
| 8 Scheibe | Bacon, cooked and crumbled |
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Place ham bones, onions, carrots, potatoes, celery, green pepper, bay leaves, thyme, salt and pepper in the water and bring to a boil over medium-high heat. Cook at a slow boil for 2 1/2 to 3 hours. Strain the broth and discard the bay leaves and bones, reserving the ham and vegetables. Skim off and discard fat from the broth. Puree the cooked vegetables and ham in a food processor until smooth. Bring the broth to a boil again and add the pureed vegetables, milk and corn. Let simmer for 5 minutes. Serve, sprinkled with bacon.
29, 98
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