Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, corn & sweet potato rich cold potage soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Corn & Sweet Potato Rich Cold Potage Soup is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Corn & Sweet Potato Rich Cold Potage Soup is something which I’ve loved my entire life.
To begin with this particular recipe, we have to 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:
- Take 3 Corn ears
- Get 1 Sweet potato
- Prepare 1 Onion
- Make ready 1500 ml (50.72 fl oz) Milk
- Take 100 ml (3.38 fl oz) Heavy cream
- Prepare 10 g (0.35 oz) Butter
- Get 1 Broth cube
- Take to taste Fine salt & pepper
- Get to taste Parsley
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. 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!
Instructions to make Corn & Sweet Potato Rich Cold Potage Soup:
- Peel sweet potato, chop and soak in water to remove the scum. *Approximately 5 mins.
- Peel onion and slice thinly.
- 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.
- Stir-fry onion with butter.
- 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.
- Add sweet potatoes and stir-fry.
- Add corn and stir-fry.
- Add half of the milk (750 ml).
- Add broth cube and melt it.
- Put all corncobs in to get more flavor and stew well with low heat.
- Stop the heat, remove all corncobs, and blend well.
- Add the rest of the milk (750 ml), heavy cream, and mix.
- Stew with low heat agan.
- 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.
- Pour into a cup and sprinkle parsley for a nice presentation!
- "Rich Kabocha Squash Potage Soup" is also good! Recipe ID : 13039187
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. 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. State corn yields are projected to be above-trend for most Midwest states in the Corn Belt, except for Iowa, Ohio, and Nebraska.
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