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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 Nutritious Vitality Goodies.

Healthy and balanced eating helps bring about a feeling of health and wellbeing. Whenever we eat more healthy meals and less of the unhealthy ones we usually feel much better. A bit of pizza doesn’t have you feeling as healthy as ingesting a fresh green salad. This is usually a problem, however, with regards to eating between snacks. Finding snacks that will help us feel better and increase our stamina often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack food.

Whole grain snacks are an outstanding choice for a fast balanced snack. A slice of whole wheat toast, as an example is a great snack in the early morning. Chips and crackers made from whole grains can be excellent for quick treats to eat on the go. Whole grains are usually better than processed grains present in white bread.

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We hope you got benefit 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 cook it.

The ingredients needed to make Corn Summer Potage:
  1. You need Fresh corn on the cob
  2. Take Onion
  3. Use Butter
  4. Provide Soup (1 soup stock cube dissolved in hot water)
  5. Use Milk
  6. Prepare Heavy cream (optional)
  7. Use Salt (optional)
  8. Provide 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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