Chinese Velvet Soup
I could not find anything about the origin of this soup, but many people mention this being served at American Chinese restaurants. Also see Cream Corn Soup w/ Crabmeat which is similar.
Velvet Corn Soup
from http://www.foodnetwork.com/, Guest: Martin Yan
According to one reviewer: "This corn soup recipe is an authentic version of corn soup from Canton, China."
1/4 pound medium raw shrimp, deveined and coarsely chopped
6 cups chicken broth
1/2 cup diced cooked ham
1/4 cup coarsely chopped water chestnuts
1 can (16 ounce) cream style corn
3 tablespoons cornstarch dissolved in 1/3 cup water
2 egg whites, lightly beaten
1 green onion, thinly sliced
2 teaspoons sesame oil
1/8 teaspoon white pepper
Salt to taste
Place broth in a large pot and bring to a boil. Add shrimp, ham, water, chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring until they form long threads.
Stir in green onion, sesame oil, pepper and salt, to taste.
6 - 8 servings
Chicken Velvet Soup
This recipe is common on the Internet. Another recipe suggested, "For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Garnish with fresh scallions."
1 cooked boneless chicken breast, minced
1 teaspoon of salt
2 egg whites, beaten until stiff peaks form
3 cups of chicken broth
1 cup of canned cream style corn
1 tablespoon of cornstarch
2 tablespoons of cold water
1 teaspoon of sherry
Combine the minced chicken and salt, fold into egg whites.
Place the chicken broth in large saucepan and bring to a boil. Add corn, cornstarch mixed with cold water and sherry. Cook for 2 minutes over low heat. Add chicken mixture to soup. Bring to a boil, then remove from heat and serve.
Serves 6.
