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Features for "Velvet Corn Soup"
Served as starter. Non-vegetarian dish.
Ingredients for "Velvet Corn Soup" (Click here for measurement conversion) 1 Tablespoon Peanut Oil
4 Green Onions, minced
1/2 teaspoon fresh Ginger Root, minced
3 cup Chicken stock
1 cup canned cream-style Corn
1/4 teaspoon Salt
1/4 teaspoon White Pepper
1 teaspoon Sugar
1 Tablespoon dry Sherry
1/2 teaspoon MSG (opt)
2 Tablespoon Cornstarch and 1/8 cup Stock for Cornstarch paste
2 Egg whites
1 Tablespoon cooked Ham, minced
Method for "Velvet Corn Soup"
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 and ginger for about 30 seconds, stirring constantly to avoid burning. Add stock and corn; stir and bring to just under boil. Add salt, pepper and 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.
Comments
Serves: 4
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