Title: Velvet corn soup
 Categories: Soups
      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 ~---