Steps to Make Jamie Oliver Corn & Sweet Potato Rich Cold Potage Soup

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, corn & sweet potato rich cold potage soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Corn & Sweet Potato Rich Cold Potage Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Corn & Sweet Potato Rich Cold Potage Soup is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have corn & sweet potato rich cold potage soup using 9 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Corn & Sweet Potato Rich Cold Potage Soup:

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

Steps to make 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)"

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