Try this Velvet Corn Soup recipe, or contribute your own.
Suggest a better descriptionWash 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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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 226 | ||
Calories from Fat: 71 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 680.1mg | 23 % | |
Potassium 548mg | 14 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 17.2g | ||
Protein 19.9g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
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