Side Pannel
Velvet Corn Soup
Ingredients List
- 1 tb Peanut oil
- 4 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 Egg whites
- 1 tb Cooked Smithfield (or
- Hickory-smoked) ham, minced
Directions
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.
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.
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