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Corn Summer Potage
Corn Summer Potage

Before you jump to Corn Summer Potage recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are these days being given more publicity than ever before and there are good reasons for doing this. Poor diet is one factor in health conditions such as heart disease and hypertension which can put a drain on the economy. Everywhere you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on fast foods that can affect your health in a bad way. People typically assume that healthy diets demand a great deal of work and will significantly alter the way they live and eat. It is possible, though, to make some minor changes that can start to make a positive impact to our daily eating habits.

You can see results without eliminating foods from your diet or make considerable changes immediately. It’s not a bad idea if you want to make considerable changes, but the most vital thing is to step by step switch to making healthier eating selections. As you get used to the taste of healthy foods, you will discover that you’re eating more healthily than you used to. As you continue your habit of eating healthier foods, you will discover that you won’t want to eat the old diet.

Obviously, it’s not hard to begin integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to corn summer potage recipe. You can have corn summer potage using 8 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Corn Summer Potage:
  1. You need Fresh corn on the cob
  2. Prepare Onion
  3. Prepare Butter
  4. Prepare Soup (1 soup stock cube dissolved in hot water)
  5. You need Milk
  6. Get Heavy cream (optional)
  7. Use Salt (optional)
  8. You need Parsley
Instructions to make Corn Summer Potage:
  1. Scrape off the kernels from the cob with a knife. Mince the onion.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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