Velvet Corn Soup is a velvety smooth soup made with fresh corn, milk, and butter. It's a simple summer soup recipe that can be made in just minutes!
Wash corn in stock.
Drain corn, reserving stock; chop finely andreturn to stock.
In a cup, mix cornstarch and cold stock to makepaste.
In heavy 2-quart saucepan, heat oil until hot.
Saute green onions
Add stock
Add salt, pepper
Simmer 15 minutes or until ready to serve.
Just beforeserving, turn up heat again to a bubbly boil.
Dribble in cornstarchpaste until soup acquires a waxy translucence.
It should still bethin, but not watery.
Add sherry.
Now beat egg white with a fork toa light froth.
Turn off heat.
Quickly swirl in egg whites.
Pour intoserving bowl.
Garnish with ham.
Serve.
Serves 4~ .
Ingredients
Directions
Wash corn in stock.
Drain corn, reserving stock; chop finely andreturn to stock.
In a cup, mix cornstarch and cold stock to makepaste.
In heavy 2-quart saucepan, heat oil until hot.
Saute green onions
Add stock
Add salt, pepper
Simmer 15 minutes or until ready to serve.
Just beforeserving, turn up heat again to a bubbly boil.
Dribble in cornstarchpaste until soup acquires a waxy translucence.
It should still bethin, but not watery.
Add sherry.
Now beat egg white with a fork toa light froth.
Turn off heat.
Quickly swirl in egg whites.
Pour intoserving bowl.
Garnish with ham.
Serve.
Serves 4~ .
