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Before you jump to Corn Summer Potage recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Reasons Why Consuming Apples Is Good.
On TV plus in magazines everyone is telling you to eat an apple a day, having said that, have you ever asked yourself why? This is a thing that many men and women live by and they also make sure their children are eating at least one apple a day. This thought is known all over the world and people just take it as fact without knowing if this is actually true. In this post we are going to be looking at apples to see if they really are a food that can help to keep you healthy.
So what can all these vitamins and minerals do for the actual health of your system. You might or might not be aware that apples can in fact help reduce risks of a variety of cancers, and that is because of all the things in apples. A few of the cancers that apples can help avoid are breast, liver, lung and colon cancers. I don’t know about you however, when I read that I went out and purchased a whole bag of apples.
In conclusion, I guess an apple a day really can keep the doctor away and now you know why. In this article we just covered some of the benefits of eating an apple a day. All of the benefits would take us to much time to include in this article, however the information is out there. So do yourself a favor and pick up some apples the next time you go to supermarkets. These apples can certainly wind up helping you to live a longer and also healthier life.
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 do that.
The ingredients needed to prepare Corn Summer Potage:
- Use 2 Fresh corn on the cob
- Take 1/4 Onion
- Get 10 grams Butter
- Use 300 ml Soup (1 soup stock cube dissolved in hot water)
- Provide 300 ml Milk
- Take 1 tbsp Heavy cream (optional)
- Get 1 dash Salt (optional)
- You need 1 dash Parsley
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.
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