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Ingredientes
- 1 lrg white onion diced
- 1 c. white corn kernels fresh or possibly frzn
- 2 Tbsp. 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. finely-minced pickled ginger Salt to taste Freshly-grnd black pepper to taste
- 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 Minced chives Croutons
Direcciones
- Saute/fry onion with raw corn kernels in oil over medium heat 10 min. Add in white wine, sweet potatoes, 4 c. chicken stock, herbs, ginger and salt and pepper to taste. Simmer 10 min. Add in half-and-half and simmer 5 min longer.
- Pour in blender and blend well. Add in up to 1 c. more stock if needed to thin soup. Strain soup. Add in cooked celery, potatoes and corn kernels. Serve in c. or possibly soup bowls and garnish with minced chives or possibly croutons.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 6 servings | |
| Calories 191 | |
| Calories from Fat 84 | 44% |
| Total Fat 9.59g | 12% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.12g | |
| Cholesterol 15mg | 5% |
| Sodium 360mg | 15% |
| Potassium 511mg | 15% |
| Total Carbs 20.17g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.93g | 3% |
| Protein 4.96g | 8% |
