Best Recipe Corn Sweet Potato Rich Cold Potage Soup Savory Delicious

Simple cuisine ultimate Corn & Sweet Potato Rich Cold Potage Soup easy, tasty, practical.

9 ingredients, 17 steps, cooking Corn & Sweet Potato Rich Cold Potage Soup

Good Morning all, now you can prepare recipe Corn & Sweet Potato Rich Cold Potage Soup with 9 ingredients and 17 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 17 stages of easy cooking Corn & Sweet Potato Rich Cold Potage Soup.

Ingredients all Corn & Sweet Potato Rich Cold Potage Soup

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

If all ingredients Corn & Sweet Potato Rich Cold Potage Soup it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Step by Step Cooking 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)"
    
17. 
    
18. Finish and Enjoy.

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