Velvet Corn Soup
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
peanut oil
|
|
| 4 | each |
scallions, spring or green onions
minced |
|
| ½ | teaspoon |
ginger root
fresh, minced |
|
| 3 | cups |
chicken broth
|
|
| 1 | cup |
creamed corn
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
sherry
dry |
|
| ½ | teaspoon |
monosodium glutamate
optional |
*
|
| 2 | tablespoons |
cornstarch
|
|
| ⅛ | cup |
stock
|
|
| 2 | each |
egg whites
|
*
|
| 1 | tablespoon |
ham
cooked, hickory smoked or smithfield |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
peanut oil
|
|
| 4 | each |
scallions, spring or green onions
minced |
|
| 2.5 | ml |
ginger root
fresh, minced |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 237 | ml |
creamed corn
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 5 | ml |
sugar
|
|
| 15 | ml |
sherry
dry |
|
| 2.5 | ml |
monosodium glutamate
optional |
*
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
stock
|
|
| 2 | each |
egg whites
|
*
|
| 15 | ml |
ham
cooked, hickory smoked or smithfield |
*
|
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.
