VELVET CORN SOUP
My husband isn't crazy about corn, but loves this soup. From the Modern Art of Chinese Cooking by Barbara Tropp. ZWT Mid-West region (corn).
Provided by lazyme
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- About 10 to 15 minutes before serving, put individual soup bowls in a low oven to warm. Have all the ingredients within easy reach of your stovetop.
- Set a heavy non-aluminum stockpot over high heat until hot enough to evaporate a bead of water. Add the oil to the pot, swirl to coat the bottom, then reduce the heat to medium-high. When the oil is hot enough to sizzle a bit of scallion, add the scallion and ginger, adjusting the heat so they sizzle without scorching. When fully fragrant, about 10 to 15 seconds, add the ham or crab. Stir briskly to combine, about 10 seconds, then add the wine. Wait a split second for it to "explode" in an aromatic hiss, then toss the meat briskly several times and immediately add the stock. Stir to blend, add the corn, and stir again. Bring the mixture to a near-boil over moderate heat. Stir frequently and watch that the heat does not climb too high, lest the corn burn.
- Reduce the heat to low, taste, add salt as required. Dissolve the cornstarch in the 2 tablespoons cold chicken stock. Stir the cornstarch mixture to recombine it, pour it evenly into the soup, and stir gently for about 1 minute until the mixture becomes glossy and slightly thick. Turn off the heat, Beat the egg whites lightly with a fork or chopsticks to break the gel. They will froth a bit, but do not beat to a foam. Add them to the soup in a thin, steady stream, pouring from a stationary spot about 6-inches above the pot. Stir gently once midway, then again after all the egg whites have been added, to bring the lacy threads to the surface.
- Serve at once, ladling the soup into the heated bowls and garnishing each with a sprinkling of coriander or chopped scallion. Or, cover the pot and keep the soup warm over the lowest possible heat. It will keep nicely this way for an hour, if you need to cook in advance.
- Leftovers keep well 4 to 5 days, refrigerated, and also survive freezing in remarkably good shape. Rewarm in a heavy pot over moderately low heat, stirring frequently.
Nutrition Facts : Calories 311.4, Fat 11.1, SaturatedFat 2.3, Cholesterol 14.2, Sodium 1391.3, Carbohydrate 35.8, Fiber 1.7, Sugar 8.7, Protein 13.4
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Shaniqua Bands
[email protected]This soup was a bit bland for my taste. I added some extra salt and pepper and it was much better. I would also recommend adding some fresh herbs, such as cilantro or basil.
Shahara Akter
[email protected]I was skeptical about this soup at first, but I'm so glad I tried it! It was absolutely delicious. The corn was sweet and creamy, and the broth was savory and flavorful. I will definitely be making this again.
Ashfaq Chiniot
[email protected]This soup was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The corn was sweet and creamy, and the broth was savory and flavorful. I will definitely be making this again.
MD DALWAR HUSSAN CHY BACHU
[email protected]I made this soup for my family and they loved it! It was a great way to use up some leftover corn. I will definitely be making this again.
S M Selim Reza
[email protected]This soup was easy to make and very flavorful. I used fresh corn and it made a big difference. I will definitely be making this again.
Mirriam Chilala
[email protected]I followed the recipe exactly and the soup turned out great! It was creamy and flavorful. I would definitely recommend this recipe.
Mariella Rios
[email protected]This soup was a bit bland for my taste. I added some extra salt and pepper and it was much better. I would also recommend adding some fresh herbs, such as cilantro or basil.
Isaiah Swartz
[email protected]I was skeptical about this soup at first, but I'm so glad I tried it! It was absolutely delicious. The corn was sweet and creamy, and the broth was savory and flavorful. I will definitely be making this again.
Mr Yasu
[email protected]This soup was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The corn was sweet and creamy, and the broth was savory and flavorful. I will definitely be making this again.
Ahammadul Kobir
[email protected]I made this soup for my family and they loved it! It was a great way to use up some leftover corn. I will definitely be making this again.
Arshid Nadan
[email protected]This soup was easy to make and very flavorful. I used fresh corn and it made a big difference. I will definitely be making this again.
Hamza Momand
[email protected]I followed the recipe exactly and the soup turned out great! It was creamy and flavorful. I would definitely recommend this recipe.
zikirillahe Imamullahe
[email protected]This soup was a bit bland for my taste. I added some extra salt and pepper and it was much better. I would also recommend adding some fresh herbs, such as cilantro or basil.
Rick Rhone
[email protected]I was skeptical about this soup at first, but I'm so glad I tried it! It was absolutely delicious. The corn was sweet and creamy, and the broth was savory and flavorful. I will definitely be making this again.
Azizurmasud Momo
[email protected]This soup was a hit at my party! Everyone loved it and asked for the recipe. I will definitely be making this again.
Inoka Priyani
[email protected]I made this soup for my family and they loved it! It was easy to make and very flavorful. I will definitely be making this again.
Alicia Bertha
[email protected]This soup was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The corn was sweet and creamy, and the broth was savory and flavorful. I will definitely be making this again.