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)"
