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Velvet Corn Soup

Velvet Corn Soup recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 555.7
Dietary: Gluten-free
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
  • 1 tablespoons Peanut oil
  • 1 teaspoons sugar
  • 4 whole Green onions, minced
  • 1 tablespoons dry sherry
  • 1/2 teaspoons Fresh ginger root, minced
  • 1/2 teaspoons MSG (opt)
  • 3 cups Chicken stock
  • 2 tablespoons cornstarch and
  • 1 cups Canned cream-style corn
  • 1/8 cups stock for cornstarch paste
  • 1/4 teaspoons Salt
  • 2 whole egg whites
  • 1/4 teaspoons White pepper
  • 1 tablespoons cooked smoked ham, minced
Directions
  1. 1
    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 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.

Keywords: boiling, canned, chicken, cooked, corn, cornstarch, creamstyle, dry, egg, fresh, ginger, green, ham, international, minced, msg, oil, onions, opt, paste
Read it online: https://www.chefs-mate.com/recipe/velvet-corn-soup/