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Before you jump to Corn & Sweet Potato Rich Cold Potage Soup recipe, you may want to read this short interesting healthy tips about Treats that offer You Vitality.
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Just about the most popular snacks is natural yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. As a snack, however, yogurt is one of the very best things you’ll be able to reach for. Along with calcium, it is a good supplier of aminoacids and vitamin B. Easily digestible, yogurt can also help your digestive tract work correctly depending upon the culture used to make it. Yogurt combines perfectly with nuts as well as seeds. It’s an excellent approach to take pleasure in a flavorful snack without too much sugar.
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We hope you got benefit from reading it, now let’s go back to corn & sweet potato rich cold potage soup recipe. You can have corn & sweet potato rich cold potage soup using 9 ingredients and 17 steps. Here is how you achieve that.
The ingredients needed to cook Corn & Sweet Potato Rich Cold Potage Soup:
- Get 3 of Corn ears.
- You need 1 of Sweet potato.
- Prepare 1 of Onion.
- Provide 1500 ml (50.72 fl oz) of Milk.
- Prepare 100 ml (3.38 fl oz) of Heavy cream.
- You need 10 g (0.35 oz) of Butter.
- Prepare 1 of Broth cube.
- Get to taste of Fine salt & pepper.
- You need to taste of Parsley.
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!.
- Also good! Rich Kabocha Squash Potage Soup (Recipe ID : 13039187)"&"Vichyssoise Potato & Onion Cold Cream Soup (Recipe ID : 13563864)".
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