Velvet Corn Soup Recipe
Ingredients
| Chicken broth | 6 Cup (16 tbs) | |
| 1/4 pound medium-size shrimp, peeled, deveined, and coarsely chopped | ||
| Cooked ham | 1/2 Cup (16 tbs), diced | |
| Water chestnuts | 1/4 Cup (16 tbs), coarsely chopped | |
| Cream | 1 Can (10oz) | |
| Sesame oil | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| 3 tablespoons cornstarch mixed with 1/3 cup water | ||
| 2 egg whites, lightly beaten | ||
| 1 green onion (including top), thinly sliced | ||
Directions
Cooking Bring broth to a boil in a 3-quart pot.
Add shrimp, ham, water chestnuts, corn, sesame oil, salt, and pepper and return to a boil.
Add cornstarch solution and cook, stirring, until soup boils and thickens slightly.
Remove from heat and slowly drizzle in egg whites, stirring constantly.
Sprinkle with green onion.
Add shrimp, ham, water chestnuts, corn, sesame oil, salt, and pepper and return to a boil.
Add cornstarch solution and cook, stirring, until soup boils and thickens slightly.
Remove from heat and slowly drizzle in egg whites, stirring constantly.
Sprinkle with green onion.
Chef
