Title: Velvet Corn Soup
Categories: Chinese Soup
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.

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