VELVET CORN SOUP
I love Barbara Tropp recipes and this is one of our favorites. From the Modern Art of Chinese Cooking by Barbara Tropp.
Provided by Vicki Butts (lazyme)
Categories Vegetable Soup
Time 30m
Number Of Ingredients 11
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
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Racheal Korsah
[email protected]This corn soup is a great way to get your kids to eat their vegetables.
LungeLow ZondiY
[email protected]This corn soup is the perfect comfort food. It's so warm and satisfying.
angela meunier
[email protected]I can't wait to make this corn soup again. It's so delicious and easy to make.
Shafik Salhani
[email protected]This corn soup is a must-try for corn lovers. It's so creamy, flavorful, and satisfying.
Semin Mumdzić
[email protected]I'm so glad I found this recipe. It's a keeper!
Shehwar Khan
[email protected]This corn soup is a great way to use up leftover corn. It's also a very affordable recipe.
Samiul Sami
[email protected]I love the creamy texture of this soup. It's so smooth and flavorful.
Gita Dumre
[email protected]This corn soup is so easy to make and it's absolutely delicious. I'll definitely be making it again.
Paul kyeni
[email protected]I've made this soup several times now and it's always a hit. My friends and family love it!
brenda Aragon
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
Marvin Wulff
[email protected]I'm not a fan of cream soups, but this one is an exception. It's so flavorful and satisfying.
Lessy Muule
[email protected]I added a bit of cayenne pepper to give the soup a little kick. It was delicious!
TOY TOK
[email protected]This corn soup is so creamy and delicious. I can't wait to try more recipes from this website!
laxman Chhetri
[email protected]I followed the recipe exactly and it turned out perfect! I'll definitely be making this again.
Johnny Meehan
[email protected]I love that this recipe uses fresh corn. It really makes a difference in the flavor.
SHAH PORAN
[email protected]This corn soup is now my go-to comfort food. It's so easy to make and always hits the spot.
Sehjad Badat
[email protected]I'm not a big fan of corn soup, but this recipe changed my mind! It was so delicious and comforting.
Alayna Schuknecht
[email protected]This soup was a hit at my potluck! Everyone raved about it.
AMEER ALHELALE
[email protected]I used frozen corn and it turned out great! So creamy and flavorful.
Arbab ali Gopang
[email protected]My family and I loved this corn soup! It was so easy to make. My husband asked me to add chicken next time. 5 stars!