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Velvet corn soup

Yield: 4 Servings

Ingredients:

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

Instructions:

Hickory-smoked) ham minced 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.

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