Corn & Sweet Potato Rich Cold Potage Soup
Corn & Sweet Potato Rich Cold Potage Soup

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, corn & sweet potato rich cold potage soup. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Corn & Sweet Potato Rich Cold Potage Soup is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Corn & Sweet Potato Rich Cold Potage Soup is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook corn & sweet potato rich cold potage soup using 9 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Corn & Sweet Potato Rich Cold Potage Soup:
  1. Prepare Corn ears
  2. Get Sweet potato
  3. Make ready Onion
  4. Prepare Milk
  5. Get Heavy cream
  6. Take Butter
  7. Make ready Broth cube
  8. Take Fine salt & pepper
  9. Make ready Parsley

Enjoy this scrumptious veggie in every type of dish from breakfast to salads to side dishes. The toughest decision you'll need to make is choosing which recipe. This is a no-nonsense recipe for corn on the cob. Perfect for when you run out of stove or grill space.

Instructions to make Corn & Sweet Potato Rich Cold Potage Soup:
  1. Peel sweet potato, chop and soak in water to remove the scum. *Approximately 5 mins.
  2. Peel onion and slice thinly.
  3. Peel the corn, remove the silk, then cut off the kernels. *Use the cobs later, so please keep them. The photos are 4 ears, but just 3 ears are enough for this soup.
  4. Stir-fry onion with butter.
  5. Add salt & pepper and stir-fry. *Add them to make the onion lightly salted. To reduce the amount, do this here. After mixing with sweet potatoes or corn, it would be a little difficult to adjust to make it lightly salted.
  6. Add sweet potatoes and stir-fry.
  7. Add corn and stir-fry.
  8. Add half of the milk (750 ml).
  9. Add broth cube and melt it.
  10. Put all corncobs in to get more flavor and stew well with low heat.
  11. Stop the heat, remove all corncobs, and blend well.
  12. Add the rest of the milk (750 ml), heavy cream, and mix.
  13. Stew with low heat agan.
  14. Stop the heat and let it cool a bit. Then pour into a heat resistant container. When cool enough put in the refrigerator until cold.
  15. Pour into a cup and sprinkle parsley for a nice presentation!
  16. "Rich Kabocha Squash Potage Soup" is also good! Recipe ID : 13039187

I freeze the corn on the cob in plastic bags, and remove a single ear of frozen corn in the cold winter months to have the sweet taste of summer corn throughout the year! Corn definition, a tall cereal plant, Zea mays, cultivated in many varieties, having a jointed, solid stem and bearing the grain, seeds, or kernels on large ears. However, corn germ, an abundant side-product of corn milling, is rich in fat and used to make corn oil, which is a. Corn is considered both a vegetable and a cereal grain. Sweet corn that you eat off the cob is usually considered a vegetable in the culinary world, whereas the dry seeds that are used for popcorn.

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