Velvet Corn Soup

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.

Sauté green onions and ginger for about 30 seconds, stirring constantly to avoid burning.

Add stock and corn; stir and bring to just under boil.

Add salt, pepper and 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.