Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, corn summer potage. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The Japanese love their hot or chilled corn potage and corn soup. This creamy and smooth soup will give you comfort as you welcome the cool evenings of late summer! Corn Potage (コーンポタージュ) is a French-influenced Japanese corn soup that's rich, creamy and ultra-smooth.
Corn Summer Potage is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Corn Summer Potage is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook corn summer potage using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Corn Summer Potage:
- Take 2 Fresh corn on the cob
- Make ready 1/4 Onion
- Take 10 grams Butter
- Make ready 300 ml Soup (1 soup stock cube dissolved in hot water)
- Get 300 ml Milk
- Make ready 1 tbsp Heavy cream (optional)
- Make ready 1 dash Salt (optional)
- Get 1 dash Parsley
You can find the creamy soup served in restaurants before dinner, as instant soup packets, in hotel breakfast buffets or (my favorite way) as a. Corn Potage Soup is a popular western-style soup in Japan. Corn gives the soup natural sweetness and Corn Potage Soup is very often made from instant soup powder in Japan. This recipe comes together from just a handful of fresh ingredients.
Instructions to make Corn Summer Potage:
- Scrape off the kernels from the cob with a knife. Mince the onion.
- Melt butter in a pot, and saute the corn and onion from Step 1. When the onion is soft and wilted, add the soup. When it starts to boil, skim off the scum. Cover with a lid and simmer for about 10 minutes.
- Let the soup from Step 2 cool. Take 4 tablespoons, and set aside to use as topping. Puree the rest in a blender. Return to the pot, add milk and warm it through.
- Turn off the heat right before it starts to boil, add heavy cream and stir. Add a little salt if it's needed, and transfer to a smaller bowl. Set the bowl in ice water to cool.
- Transfer to a serving bowl, and chill in the refrigerator. To serve, top with the reserved corn mixture from Step 3, sprinkle parsley, and enjoy.
Yaokin Umaibo Corn Potage snack with a super light texture and corn soup flavour. Discount on Case pack and Collections. It was a corn-ish color and definitely retained the scent of corn potage. However, when he grabbed a spoonful his failure was evident. What remained was cloudy water with little beige chunks floating.
So that is going to wrap it up for this special food corn summer potage recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
