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Category: Soups & Stuff/Soups
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Velvet Corn Soup
Ingredients:
4 Servings
1 Tbl Peanut Oil
1 Tbl Dry Sherry
4 Green Onions, Minced
1/2 Tsp Msg (Opt)
1/2 Tsp Fresh Ginger Root, Minced
2 Tbl Cornstarch And
3 Cup Chicken Stock
1/8 Cup Stock For Cornstarch Paste
1 Cup Canned Cream-Style Corn
2 Egg Whites
1/4 Tsp Salt
1 Tbl Cooked Smithfield (Or
1/4 Tsp White Pepper
Hickory-Smoked) Ham, Minced
1 Tsp Sugar
Method of 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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