Recipe for cooking grand hotel sweet potato and white corn soup

Soups for Salads :: Copy-Cat Soups

Grand Hotel Sweet Potato And White Corn Soup

Source: Grand Hotel, Mackinac Island, Michigan

1 lrg. white onion, diced
1 C. white corn kernels, fresh or frozen
2 Tbsp. canola oil
1/3 C. white wine
3 lrg. baked sweet potatoes peeled, diced
5 C. chicken stock
1/4 C. mixed fresh thyme plus basil and tarragon
1 Tbsp. chopped finely pickled ginger
Salt and pepper
1 C. half-and-half
1/4 C. diced cooked celery
1/4 C. diced cooked white potatoes
1/4 C. cooked white corn kernels
Chopped chives
Croutons

Saut onion with raw corn kernels in oil over med. heat 10 min.

Add white wine, sweet potatoes, 4 C. chicken stock, herbs, ginger and salt and pepper to taste. Simmer 10 min.

Add half-and-half and simmer 5 min. longer. Pour into blender and blend well. Add up to 1 C. more stock if needed to thin soup. Strain soup. Add cooked celery, potatoes and corn kernels.

Serve in C. or soup bowls and garnish with chopped chives or croutons.

Makes approximately 6 servings.

Each servings: 241 cal.; 729 mg sodium; 16 mg cholesterol; 11 grams fat; 28 grams carbohydrates; 8 grams protein; 1.09 gram fiber