Sweet Potato Soup

DEAR SOS: We recently had the pleasure of staying at the Grand Hotel on Mackinac Island, Mich. Among the dishes we found delicious was the sweet potato and corn soup. I hope you can print this recipe.

LEA PETRICK

Los Olivos

DEAR LEA: What a nice, homey soup for the holiday season.

Grand Hotel Sweet Potato and White Corn Soup

Active Work Time: 25 minutes * Total Preparation Time: 1 hour

1 large white onion, diced

1 cup fresh or frozen white corn kernels

2 tablespoons oil

1/3 cup white wine

3 large sweet potatoes, baked, peeled and diced

5 cups chicken stock

1/4 cup mixed fresh thyme, basil and tarragon

1 tablespoon finely chopped pickled ginger

Salt, pepper

1 cup half and half

1/4 cup diced cooked celery

1/4 cup diced cooked white potatoes

1/4 cup cooked fresh or frozen white corn kernels

Chopped chives

Croutons

* 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.

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.