Lobster, Sweet Potato And Corn Bisque This soup will go head-to-head against any cream-based bisque. I believe in using fish stocks in fish-based soups and sauces to keep the flavor of the soup pure. Many chefs replace fish stock with chicken stock for stronger flavor. That is not our philosophy at Josie's. If you're going to replace the lobster stock in this recipe, I suggest using a vegetable stock, or even a vegetable bouillon. If you want a smoother textured soup, strain it through a fine-mesh strainer after you puree it, but this will reduce your yield. Makes 4 servings
	Ingredients: 2 medium sweet potatoes 1 cup dry white wine 1 tablespoon olive oil 1 cup brandy 3 cups chopped onions 10 cups Lobster Stock 1 cup chopped carrots 2 cups low-fat vanilla soy milk 1 cup chopped celery Sea salt and freshly ground black pepper 1 cup fresh or frozen corn kernels
	Instructions: 1. Preheat the oven to 350°F. Scrub the sweet potatoes to clean and place in a baking dish. Roast in the oven for 1 hour and 15 minutes. Remove from the oven and set aside. 2. Heat the olive oil in a medium stockpot over medium heat. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the carrots, celery and corn, and continue to cook, stirring, for 5 minutes more. 3. Add the wine and brandy and simmer until the liquid is reduced by half, 4 to 5 minutes. Add the lobster stock and bring to a boil. Reduce the heat and simmer for 20 minutes. 4. Peel the cooled sweet potatoes and chop into large pieces (about 5 cups). Add to the soup. 5. Puree the soup with an electric handheld blender or in a food processor. While blending, add the soy milk slowly. Season with salt and pepper to taste and serve.

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