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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Akayla Munroe
[email protected]I would give this soup a 2 out of 5 stars. It was easy to make, but the flavor was bland. I wouldn't make it again.
Dance Queen
[email protected]I would give this soup a 3 out of 5 stars. It was easy to make, but the flavor was just okay. I might make it again, but I would probably change some things.
Daniel Chiadikobi Nwogba
[email protected]I would give this soup a 4 out of 5 stars. It was easy to make and the flavor was good. I would definitely make it again.
Zahra Daud
[email protected]Overall, this was a good soup. It was easy to make and the flavor was good. I would definitely make it again.
Hafeez Centre Online
[email protected]This soup was a bit too salty for my taste. I would recommend using less salt next time.
James Philip
[email protected]This soup was a bit too thick for my taste. I would recommend adding more liquid, like milk or broth, to thin it out.
Carla Lopez
[email protected]This soup was just okay. It wasn't bad, but it wasn't great either. I think I would have liked it more if it had been creamier.
Sadia Fazalellahi
[email protected]I was pleasantly surprised by how good this soup was. It was very flavorful and the velvet texture was very unique. I would definitely make it again.
scara m
[email protected]This soup was a great way to use up leftover corn. It was quick and easy to make, and it tasted delicious. I would definitely make it again.
Gulzar Nawaz
[email protected]The soup was easy to make, but it didn't turn out as creamy as I expected. I think I might have overcooked the corn.
Shahin Kazi
[email protected]This soup was a bit too sweet for my taste. I would recommend using less corn or adding some acidity, like lemon juice or white wine, to balance out the sweetness.
Sal Demetriou
[email protected]I found this soup to be a bit bland. It needed more seasoning and spices to really make it pop. However, the texture was very smooth and creamy.
Siqhamise Masande
[email protected]This soup was a bit too rich for my taste, but I can see why others would love it. The velvet texture was very unique and the flavor was very cheesy. I would recommend using a lighter cheese next time.
hina sama
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and the results are always amazing. The soup is creamy, flavorful, and has a beautiful golden color. I love serving it with a crusty bread or crackers.
Ronald Christian
[email protected]This soup is a must-try for corn lovers! The velvet texture is so unique and the flavor is out of this world. I highly recommend adding a dollop of sour cream on top for an extra creamy touch.
Monika Laufeyson
[email protected]This soup was easy to make and turned out perfectly. The velvet texture was so smooth and creamy, and the corn and cheese flavors were well-balanced. I will definitely be making this again soon.
Logan Auclair
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation. I will definitely be making this again for special occasions.
Jahangir Hashim
[email protected]This soup was absolutely delicious! The corn and cheese were so creamy and flavorful, and the velvet texture was simply divine. I will definitely be making this again.