Velvet Corn Soup

Serves:

Ingredients:

1 tb Peanut oil
1 tb Cooked Smithfield (or
2 Egg whites
1/8 c Stock for cornstarch paste
2 tb Cornstarch and
1/2 ts MSG (opt)
1 tb Dry sherry
1 ts Sugar
1/4 ts White pepper
1/4 ts Salt
1 c Canned cream-style corn
3 c Chicken stock
1/2 ts Fresh ginger root, minced
4 Green onions, minced
Hickory-smoked) ham, minced

Method:

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.