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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, corn & sweet potato rich cold potage soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Corn, (Zea mays), also called Indian corn or maize, cereal plant of the grass family and its edible grain. The domesticated crop originated in the Americas and is one of the most widely distributed of the world's food crops. Corn is used as livestock feed, as human food, as biofuel, and as raw material in industry.

Corn & Sweet Potato Rich Cold Potage Soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Corn & Sweet Potato Rich Cold Potage Soup is something that I’ve loved my whole life.

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

The ingredients needed to make Corn & Sweet Potato Rich Cold Potage Soup:
  1. Make ready 3 Corn ears
  2. Make ready 1 Sweet potato
  3. Prepare 1 Onion
  4. Prepare 1500 ml (50.72 fl oz) Milk
  5. Make ready 100 ml (3.38 fl oz) Heavy cream
  6. Take 10 g (0.35 oz) Butter
  7. Make ready 1 Broth cube
  8. Prepare to taste Fine salt & pepper
  9. Get to taste Parsley

Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish. By Chef John Corn, also known as maize, is one of the most popular grains in the world. Whole corn is high in various nutrients, especially fiber and antioxidants.

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

Corn, especially the yellow variety, is a rich source of calories and is a staple in many places. This is why it is often turned to for quick weight gain. Corn is a popular food that is considered both a vegetable and whole grain. It can be eaten whole as sweet corn or popcorn or processed into chips, oil and syrup. However, most corn is used for.

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