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Velvet Corn Soup

Velvet Corn Soup recipe image
This Chinese soup features Peanut oil, Onions, minced, Fresh ginger root, minced. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 644.8
Dietary: Gluten-free
Description
This Chinese soup features Peanut oil, Onions, minced, Fresh ginger root, minced. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 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 Smithfield (or
Directions
  1. 1
    Hickory-smoked) ham, minced Wash corn in stock.
  2. 2
    Drain corn, reserving stock; chop finely and return to stock.
  3. 3
    In a cup, mix cornstarch and cold stock to make paste.
  4. 4
    In heavy 2-quart saucepan, heat oil until hot.
  5. 5
    Saute green onions & ginger for about 30 seconds, stirring constantly to avoid burning.
  6. 6
    Add stock & corn; stir & bring to just under boil.
  7. 7
    Add salt, pepper & sugar.
  8. 8
    Simmer 15 minutes or until ready to serve.
  9. 9
    Just before serving, turn up heat again to a bubbly boil.
  10. 10
    Dribble in cornstarch paste until soup acquires a waxy translucence.
  11. 11
    It should still be thin, but not watery.
  12. 12
    Add sherry.
  13. 13
    Now beat egg white with a fork to a light froth.
  14. 14
    Turn off heat.
  15. 15
    Quickly swirl in egg whites.
  16. 16
    Pour into serving bowl.
  17. 17
    Garnish with ham.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 644.8kcal
% Daily Value *
Total Fat 26.5g41%
Saturated Fat 6.8g34%
Cholesterol 160.2mg54%
Sodium 1444.4mg61%
Total Carbohydrate 38.8g13%
Dietary Fiber 3.5g15%
Sugars 7.6g
Protein 55.0g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, canned, chicken, chinese, cooked, corn, cornstarch, creamstyle, dry, fresh, ginger, minced, msg, oil, onions, opt, paste, peanut, pepper, root
Read it online: https://www.chefs-mate.com/recipe/velvet-corn-soup-2/