 |
|
|
|
 |
|
 |
| |
| Home -> [Cereals, Corn, Soups & Stews, Vegetables] -> [Velvet corn soup Recipe] |
Velvet corn soup
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Cereals, Corn, Soups & Stews, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| tbsp | Peanut oil | | | 4 ea 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 ea Egg whites | | 1
| tbsp | Cooked smoked ham, minced |
|
Procedures:
| 1 | Wash corn in stock. | | 2 | Drain corn, reserving stock; chop finely and return to stock. | | 3 | In a cup, mix cornstarch and cold stock to make paste. | | 4 | In heavy 2-quart saucepan, heat oil until hot. | | 5 | Saute green onions & ginger for about 30 seconds, stirring constantly to avoid burning. | | 6 | Add stock & corn; stir & bring to just under boil. | | 7 | Add salt, pepper & sugar. | | 8 | Simmer 15 minutes or until ready to serve. | | 9 | Just before serving, turn up heat again to a bubbly boil. | | 10 | Dribble in cornstarch paste until soup acquires a waxy translucence. | | 11 | It should still be thin, but not watery. | | 12 | Add sherry. | | 13 | Now beat egg white with a fork to a light froth. | | 14 | Turn off heat. | | 15 | Quickly swirl in egg whites. | | 16 | Pour into serving bowl. | | 17 | Garnish with ham. | | 18 | Serve. | | 19 | Serves 4 ~--- |
|
|
|
|
|
|
|
|
|
|
