Velvet Corn Soup
Description
This International soup features Peanut oil 1 teaspoon sugar, Green onions, minced 1 tablespoon dry sherry, Fresh ginger root, minced 1/2 teaspoon MSG (opt. 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
Directions
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Wash corn in stock.
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Drain corn, reserving stock; chop finely and return to stock.
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In a cup, mix cornstarch and cold stock to make paste.
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In heavy 2-quart saucepan, heat oil until hot.
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Saute green onions & ginger for about 30 seconds, stirring constantly to avoid burning.
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Add stock & corn; stir & bring to just under boil.
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Add salt, pepper & sugar.
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Simmer 15 minutes or until ready to serve.
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Just before serving, turn up heat again to a bubbly boil.
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Dribble in cornstarch paste until soup acquires a waxy translucence.
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It should still be thin, but not watery.
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Add sherry.
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Now beat egg white with a fork to a light froth.
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Turn off heat.
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Quickly swirl in egg whites.
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Pour into serving bowl.
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Garnish with ham.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 555.7kcal
- % Daily Value *
- Total Fat 26.3g41%
- Saturated Fat 6.7g34%
- Cholesterol 160.2mg54%
- Sodium 1379.4mg58%
- Total Carbohydrate 20.9g7%
- Dietary Fiber 3.2g13%
- Sugars 6.1g
- Protein 51.8g104%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, canned, chicken, cooked, corn, cornstarch, creamstyle, dry, egg, fresh, ginger, green, ham, international, minced, msg, oil, onions, opt, paste
