Velvet Corn Soup

Ingredients

1 tbsp peanut oil 4 green onions, minced 1/2 tsp fresh ginger root, minced 3 cup chicken stock 1 cup canned cream-style corn 1/4 tsp salt 1/4 tsp white pepper 1 tsp sugar 1 tbsp dry sherry 1/2 tsp msg (opt) 2 tbsp cornstarch and 1/8 cup stock for cornstarch paste 2 egg whites 1 tbsp cooked smithfield (or 1 hickory-smoked) ham, minced	Advertisements

Preparation
 
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.

 

 
Servings: 4

 

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