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

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

Corn & Sweet Potato Rich Cold Potage Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Corn & Sweet Potato Rich Cold Potage Soup is something which I have loved my entire life.

See how Instinct® and N-Serve® can add to your bottom line. The leafy stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that yield kernels or seeds, which are fruits. Native Americans taught European colonists to grow the indigenous grains, and, since its introduction into Europe by Christopher Columbus and other explorers, corn has spread to all areas of the world suitable to its cultivation.

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

The ingredients needed to make Corn & Sweet Potato Rich Cold Potage Soup:
  1. Get Corn ears
  2. Make ready Sweet potato
  3. Take Onion
  4. Prepare Milk
  5. Make ready Heavy cream
  6. Make ready Butter
  7. Prepare Broth cube
  8. Prepare Fine salt & pepper
  9. Take 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. Corn, also known as maize, is a starchy vegetable that comes as kernels on a cob, covered by a husk. Corn is one of the most popular vegetables in the U.

Steps 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

S. that sometimes gets a bad. 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. If a corn or callus becomes very painful or inflamed, see your doctor.

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