Restaurant Recipes
Grand Hotel Sweet Potato and White Corn Soup
Yield: 6 servings
Ingredients
- 1 large white onion, diced
- 1 cup white corn kernels, fresh or frozen
- 2 tablespoons vegetable oil
- 1/3 cup white wine
- 3 large baked sweet potatoes peeled, diced
- 5 cups chicken stock
- 1/4 cup mixed fresh thyme + basil and tarragon
- 1 tablespoon finely chopped pickled ginger
- Salt and pepper
- 1 cup Half-and-Half
- 1/4 cup diced cooked celery
- 1/4 cup diced cooked white potatoes
- 1/4 cup cooked white corn kernels
- Chopped chives
- Croutons
Instructions
- Sauté onion with raw corn kernels in oil over medium heat 10 minutes.
- Add white wine, sweet potatoes, 4 cups chicken stock, herbs, ginger and salt and pepper to taste. Simmer for 10 minutes.
- Add Half-and-Half and simmer 5 minutes longer.
- Pour into blender and blend well. Add up to 1 cup more stock if needed to thin soup.
- Strain soup.
- Add cooked celery, potatoes and corn kernels.
- Serve in cups or soup bowls and garnish with chopped chives or croutons.
Nutrition
Each serving: 241 calories; 729mg sodium; 16mg cholesterol; 11 grams fat; 28 grams carbohydrates; 8 grams protein; 1.09 gram fiber
Attribution
Grand Hotel, Mackinac Island, Michigan