Smashed Japanese Yam Salad with Creamy Corn Soup
Smashed Japanese Yam Salad with Creamy Corn Soup
   
Ingredients
Del Monte Creamy Corn Soup 1 box, Del Monte Whole Kernel Corn 2 tsps, Japanese Yam 200g, Cherry Tomatoes few, Shallots 2 pcs, Water 150ml, Sea Salt ½ tsp, Virgin Olive Oil 2 tsps, Lemon Juice 2 tsps, Parsley (optional) 1 pc
 
Del Monte Creamy Corn Soup
Steps
1.
Chop the shallots; cut the cherry tomatoes into eight; peel the yam, cut the half of them into thin pieces, and cut the other half into cylindrical shapes.
2.
Heat a pan over medium heat over medium heat with oil and saute the shallots.
3.
Stir-fry the thin yam pieces slightly. Pour in the creamy corn soup, add some water and cook for 8 minutes.
4.
While cooking the soup, mix the corn, cherry tomatoes, parsley (optional), olive oil, lemon juice and 1 pinch of sea salt into a salad.
5.
Take a blender to smash the soup until smooth, seasoning with some salt. Then turn off the heat.
6.
Put the cylindrical yams in the soup bowl and place the corn salad over the yams. Next, drizzle the corn soup around and ready to serve.