Velvet Corn Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
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
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.
Source from luhu.jp
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.
Source from luhu.jp