Are you looking for recipe inspiration? Corn & Sweet Potato Rich Cold Potage Soup special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Corn & Sweet Potato Rich Cold Potage Soup What is delicious should have an aroma and taste that can provoke our taste buds.

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As for the number of servings that can be served to make Corn & Sweet Potato Rich Cold Potage Soup is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Corn & Sweet Potato Rich Cold Potage Soup estimated approx. 1 hr.

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Do you like soup? But, you don’t want to have something hot on hot & humid day? Then, how about this cold soup? With this recipe, you can cook a dessert like sweet & tasty soup without added sugar. Just cooked hot soup itself is tasty, but let me tell you this... " Second day & cold soup " is the best! This soup may not be the main dish, but each scoop will make your tongue happy and definitely satisfy your stomach! #summer

Ingredients and spices that need to be prepared to make Corn & Sweet Potato Rich Cold Potage Soup:

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

Steps to make a 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!

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Also good! Rich Kabocha Squash Potage Soup (Recipe ID : 13039187)"&"Vichyssoise Potato & Onion Cold Cream Soup (Recipe ID : 13563864)"

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