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

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
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini