Velvet Corn Soup
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Scan day: 17 February 2014 UTC
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Description: Made with stock, sherry, ginger, eggs, and ham.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * VELVET CORN SOUP Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Soups/stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Peanut oil 4 Green onions, minced 1/2 ts Fresh ginger root, minced 3 c Chicken stock 1 c Canned cream-style corn 1/4 ts Salt 1/4 ts White pepper 1 t Sugar 1 tb Dry sherry 1/2 ts MSG (opt) 2 tb Cornstarch and 1/8 c Stock for cornstarch paste 2 Egg whites 1 tb Cooked Smithfield (or Hickory-smoked) ham, minced 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. - - - - - - - - - - - - - - - - - -
Size: 1453 chars
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