Velvet corn soup
Last updated 6/12/2012 12:44:05 AM. Recipe ID 3394. Report a problem with this recipe.
Title: Velvet corn soup
Yield: 4 Servings
1 tb Peanut oil
4 ea Green onions, minced
1/2 ts Fresh ginger root, minced
3 c Chicken stock
1 c Canned cream-style corn
1/4 ts Salt
1/4 ts White pepper
1 ts Sugar
1 tb Dry sherry
1/2 ts MSG (opt)
2 tb Cornstarch and
1/8 c Stock for cornstarch paste
2 ea Egg whites
1 tb Cooked smoked ham, minced
Wash corn in stock. Drain corn, reserving stock; chop finely and
return to stock. In a cup, mix cornstarch and cold stock to make
paste. In heavy 2-quart saucepan, heat oil until hot. Saute green
onions & ginger for about 30 seconds, stirring constantly to avoid
burning. Add stock & corn; stir & bring to just under boil. Add
salt, pepper & sugar. Simmer 15 minutes or until ready to serve.
Just before serving, turn up heat again to a bubbly boil. Dribble in
cornstarch paste until soup acquires a waxy translucence. It should
still be thin, but not watery. Add sherry. Now beat egg white with a
fork to a light froth. Turn off heat. Quickly swirl in egg whites.
Pour into serving bowl. Garnish with ham. Serve. Serves 4 ~---
Didn't find the recipe you were looking for? Search for more here!