Velvet Corn Soup

Advance prep: Using a sharp knife, score the center of each row of kernels on 2 ears of corn. Stand ears on end and, using the top of a chef’s knife (dull edge), scrape downward with the knife to force out the corn pulp. From remaining ears, cut off and set aside 1 cup corn kernels.

Cut chicken into small cubes and place in bowl. Add ginger, egg white and salt. Finely mince chicken with seasonings, then set aside.

Roll ham into a cylinder and cut into slivers. Set aside ham as a garnish.

Last Minute Assembling: Combine cornstarch with an equal amount of cold water. Bring stock to a low boil over medium heat, then stir in cornstarch mixture. Add chicken mixture, stirring well.

Stir corn pulp and kernels into soup, then remove from heat. Season soup with sesame oil, white pepper, and salt to taste (about 1-2 teaspoons). Ladle soup into individual bowls or a soup tureen and garnish with ham slivers and coriander sprigs. Serve at once.

Cuisine: “Pacific” Source: “Sharon Beamer”

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Per Serving (excluding unknown items): 28 Calories; 1g Fat (26.1% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 1323mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

Serving Ideas : Looks beautiful in celadon bowls, accompaanied by a big gard

NOTES : A delicious addition just before serving is to stir in 1/3 pound fresh crab meat.

Serves 2 as main course; serves 4-6 as a light first course. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0