Recipe: Velvet Corn Soup

Title: Velvet Corn Soup
Categories: Chinese, Soups/stews
Yield: 4 servings

1 tb Peanut oil 1 tb Dry sherry
4 Green onions, minced 1/2 ts MSG (opt)
1/2 ts Fresh ginger root, minced 2 tb Cornstarch and
3 c Chicken stock 1/8 c Stock for cornstarch paste
1 c Canned cream-style corn 2 Egg whites
1/4 ts Salt 1 tb Cooked Smithfield (or
1/4 ts White pepper Hickory-smoked) ham, minced
1 ts Sugar

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 & ginger
for about 30 seconds, stirring constantly to avoid burning. Add stock &
corn; stir & bring to just under boil. Add salt, pepper & 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.