Free Recipe Velvet Corn Soup
Recipe Type: Free Chinese Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Velvet Corn Soup Recipe
1 tb Peanut oil
1 tb Dry sherry
4 Green onions, minced
1/2 ts MSG (opt)
1/2 ts Fresh ginger root, minced
2 tb Cornstarch and
3 c Chicken stock
1/8 c Stock for cornstarch paste
1 c Canned cream-style corn
2 Egg whites
1/4 ts Salt
1 tb Cooked Smithfield (or
1/4 ts White pepper
Hickory-smoked) ham, minced
1 ts Sugar
Velvet Corn Soup 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.
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