Velvety Corn Soup Recipe
A delicious and different soup as part of a Chinese meal. Made quite simply from chicken stock and sweet corn, the smooth texture is derived by blending and straining the stock.
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings6
SpecialityPart of Menu
Ingredients
3 cups chicken stock
6 ears of sweet corn (or 1 pkg. frozen sweet corn- in an emergency)
3 Tablespoons cream or half and half
2 egg whites
1 teaspoon salt
2 Tablespoons cornstarch dissolved in 2 Tablespoons cold water
1/4 cup slivered ham (prosciutto works well)
(VARIATION: 1/2 lb. crabmeat)
Directions
Shuck the corn and slice off the kernels from the cobs. In a three quart saucepan bring the chicken stock and salt to a boil. Add the corn and bring the mixture back to a boil. Turn the heat down to medium a simmer for 10 minutes.
If you have a hand blender the next step is made much easier. Use a hand blender to liquefy the corn kernels, be thorough and careful, some of the hot mixture may splash.
If you don't have a hand blender you will have to put the soup mixture in a regular blender to liquefy it. Strain the mixture through a sieve to remove any small particles. Return the mixture to the saucepan and bring it back to a boil. Give the cornstarch mixture a quick stir and add it to the boil, along with the cream. Use a whisk to agitate the mixture and slowly add the egg whites. ladle into individual bowls and garnish the a little of the slivered ham in the center.
One variation on this recipe is to add 1/2 pound crabmeat to the recipe and omit the ham.
If you have a hand blender the next step is made much easier. Use a hand blender to liquefy the corn kernels, be thorough and careful, some of the hot mixture may splash.
If you don't have a hand blender you will have to put the soup mixture in a regular blender to liquefy it. Strain the mixture through a sieve to remove any small particles. Return the mixture to the saucepan and bring it back to a boil. Give the cornstarch mixture a quick stir and add it to the boil, along with the cream. Use a whisk to agitate the mixture and slowly add the egg whites. ladle into individual bowls and garnish the a little of the slivered ham in the center.
One variation on this recipe is to add 1/2 pound crabmeat to the recipe and omit the ham.
