| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
La, Times |
6 |
servings |
INGREDIENTS
| 1 |
lg |
White onion; diced |
| 1 |
c |
White corn kernels; fresh or frozen |
| 2 |
tb |
Oil |
| 1/3 |
c |
White wine |
| 3 |
lg |
Baked sweet potatoes; peeled, diced |
| 5 |
c |
Chicken stock |
| 1/4 |
c |
Mixed fresh thyme plus |
|
|
Basil and tarragon |
| 1 |
tb |
Finely chopped 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 |
INSTRUCTIONS
Saute 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 10 minutes. Add half-and-half and simmer 5
minutes longer. Pour in 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. Yields 6 servings.
Each serving: 241 calories; 729 mg sodium; 16 mg cholesterol; 11 grams fat;
28 grams carbohydrates; 8 grams protein; 1.09 gram fiber
Recipe Source: Los Angeles Times - 12-16-1998 Recipe from The Grand Hotel
on Mackinac Island, MI
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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