Good morning here we will give you a recipe corn & sweet potato rich cold potage soup which is delicious The way making it is very not too difficult. You just need to be careful to get results from corn & sweet potato rich cold potage soup which has aroma and taste that able evoke our tastes.

So that the result of corn & sweet potato rich cold potage soup, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare corn & sweet potato rich cold potage soup the delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings used in make

1. Prepare 3 Corn ears
2. Prepare 1 Sweet potato
3. Prepare 1 Onion
4. Prepare 1500 ml (50.72 fl oz) Milk
5. Prepare 100 ml (3.38 fl oz) Heavy cream
6. Take 10 g (0.35 oz) Butter
7. Take 1 Broth cube
8. Prepare to taste Fine salt & pepper
9. Prepare to taste Parsley

Corn is high in carbs and packed with fiber, vitamins and minerals. It's also relatively low in protein and fat. Most of the carbs in corn come from starch — which can quickly raise your blood. Corn is a good source of thiamin and also provides vitamin C, E, and A, some fiber, and potassium.

How to cook 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. Also good! Rich Kabocha Squash Potage Soup (Recipe ID : 13039187)"&"Vichyssoise Potato & Onion Cold Cream Soup (Recipe ID : 13563864)"
18. Done and ready to serve!

The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when. a small bowl of corn with corn on the cob in its husk in the background. Corn Side Dishes. one corn muffin. Cornbread on a cooling rack with a cut wedge in the foreground. Cornmeal. a small bowl filled with fine white flour next to two ears of shucked corn. Pressure and friction from repetitive actions cause corns and calluses to develop and grow.

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