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Velvet Corn Soup
(Su - Mi - T'ang)
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This is a modernized version of a classic recipe. The original dish was made with field corn (not Sweet table corn), available and succulent for only a few days at the height of the summer, and thus considered a great treat. Though corn may not seem a "Chinese vegetable", it was brought to China by Spanish and Portuguese explorers, and has been grown there for more than 400 years.
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| What You Need: |
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2 large fresh ears of corn, shucked, or substitute an 8 ¾-ounce can of creamed corn
2 egg whites
2 tablespoons milk
3 cups chicken stock, fresh or canned
1 teaspoon salt
1 tablespoon cornstarch dissolved in 2 tablespoons cold chicken stock, fresh or canned, or cold water
A 1/8-inch-thick slice cooked Smithfield ham, finely chopped (about ¼ cup)
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| How To Cook: |
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PREPARE AHEAD:
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1. With a cleaver or sharp knife, slice the kernels of fresh corn from their cobs into a bowl, making sure not to cut too deeply into the cob or to lose any of the milky corn juices.
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2. In a small bowl, beat the egg whites with a fork until frothy. Then beat in the 2 tablespoons of milk.
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3. Have the corn, egg white mixture, chicken stock, salt, cornstarch mixture and chopped ham within easy reach.
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TO COOK:
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1. In a 2-quart saucepan, bring the chicken stock to a boil over high heat. Add the corn and salt, and, stirring constantly, bring to a boil again.
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2. Give the cornstarch mixture a quick stir to recombine it and pour it into the soup. Cook, stirring constantly, until the soup has thickened and become clear.
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3. Then turn off the heat and immediately pour in the egg white mixture, stirring only once. Quickly pour the hot soup into a tureen or individual bowls and sprinkle with the chopped ham.
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VARIATION:
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1. Velvet corn soup may be made with crabmeat. Increase the stock to 1 quart and add ½ pound of fresh crabmeat or a 7½-ounce can of crabmeat, carefully picked over, with the corn. Omit the ham.
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