VELVETY CHICKEN CORN SOUP
This is a quick and easy way to make this soup that is usually served at Chinese restaurants. 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. Enjoy!! Garnish with fresh scallions.
Provided by SONA86
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 9
Steps:
- In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
- In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
- Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
- Add chopped scallion to garnish, and serve hot.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 23.5 g, Cholesterol 18 mg, Fat 5 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1255.7 mg, Sugar 4.4 g
I CAN COOK YAN'S VELVET CORN SOUP
Make and share this I Can Cook Yan's Velvet Corn Soup recipe from Food.com.
Provided by Pot Scrubber
Categories Corn
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil broth in a 3 quart pot.
- Add shrimp, ham, water chestnuts, corn, sesame oil, salt and pepper and return to a boil.
- Add cornstarch solution and cook, stirring until soup boils and thickens.
- Remove from heat and slowly drizzle in egg whites, stirring constantly.
- Sprinkle with green onion.
Nutrition Facts : Calories 164.3, Fat 4.1, SaturatedFat 0.9, Cholesterol 29.9, Sodium 1459.7, Carbohydrate 20, Fiber 1.2, Sugar 3.5, Protein 12.8
VELVET CORN SOUP
My husband isn't crazy about corn, but loves this soup. From the Modern Art of Chinese Cooking by Barbara Tropp. ZWT Mid-West region (corn).
Provided by lazyme
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- About 10 to 15 minutes before serving, put individual soup bowls in a low oven to warm. Have all the ingredients within easy reach of your stovetop.
- Set a heavy non-aluminum stockpot over high heat until hot enough to evaporate a bead of water. Add the oil to the pot, swirl to coat the bottom, then reduce the heat to medium-high. When the oil is hot enough to sizzle a bit of scallion, add the scallion and ginger, adjusting the heat so they sizzle without scorching. When fully fragrant, about 10 to 15 seconds, add the ham or crab. Stir briskly to combine, about 10 seconds, then add the wine. Wait a split second for it to "explode" in an aromatic hiss, then toss the meat briskly several times and immediately add the stock. Stir to blend, add the corn, and stir again. Bring the mixture to a near-boil over moderate heat. Stir frequently and watch that the heat does not climb too high, lest the corn burn.
- Reduce the heat to low, taste, add salt as required. Dissolve the cornstarch in the 2 tablespoons cold chicken stock. Stir the cornstarch mixture to recombine it, pour it evenly into the soup, and stir gently for about 1 minute until the mixture becomes glossy and slightly thick. Turn off the heat, Beat the egg whites lightly with a fork or chopsticks to break the gel. They will froth a bit, but do not beat to a foam. Add them to the soup in a thin, steady stream, pouring from a stationary spot about 6-inches above the pot. Stir gently once midway, then again after all the egg whites have been added, to bring the lacy threads to the surface.
- Serve at once, ladling the soup into the heated bowls and garnishing each with a sprinkling of coriander or chopped scallion. Or, cover the pot and keep the soup warm over the lowest possible heat. It will keep nicely this way for an hour, if you need to cook in advance.
- Leftovers keep well 4 to 5 days, refrigerated, and also survive freezing in remarkably good shape. Rewarm in a heavy pot over moderately low heat, stirring frequently.
Nutrition Facts : Calories 311.4, Fat 11.1, SaturatedFat 2.3, Cholesterol 14.2, Sodium 1391.3, Carbohydrate 35.8, Fiber 1.7, Sugar 8.7, Protein 13.4
CORN SOUP
Steps:
- Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.
CHICKEN VELVET SOUP
My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.
Provided by SCHSmom
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
- Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g
VELVETY CHILLED CORN SOUP
Categories Soup/Stew Milk/Cream Lunch Corn Cucumber Summer Chill Chive Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Using cleaver or heavy large knife, cut each ear of corn crosswise in half. Place corn in heavy large pot. Add 5 cups broth, shallots, and onion; bring to boil. Reduce heat, cover, and simmer until corn is very tender, about 25 minutes. Using tongs, transfer corn to large bowl to cool; reserve broth.
- Cut corn kernels off cobs. Return 4 cups corn kernels to broth (reserve any remaining corn for another use). Working in batches, puree soup in blender until very smooth. Strain soup through fine sieve set over large bowl, pressing on solids with back of spoon; discard solids. Mix in enough additional chicken broth to thin soup to consistency of heavy cream. Season to taste with salt and pepper. Cover and refrigerate soup until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Ladle soup into 6 bowls. Top each with dollop of crème fraîche. Sprinkle with cucumber and chives and serve.
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VELVET CORN SOUP RECIPE - PUREWOW
From purewow.com
3/5 (46)Total Time 1 hr 30 minsServings 6-8Calories 169 per serving
- In a large pot, heat the olive oil over medium heat. Add the leeks and carrots, and sauté until tender, 5 to 6 minutes. Set aside 1 cup corn for garnish; add the remaining corn to the pot and continue to cook until all the vegetables are very soft and tender, 2 to 3 minutes more.
- Add the wine to the pot and bring to a simmer. Cook until the liquid is almost completely reduced, 7 to 9 minutes. Add the broth and bring the mixture to a simmer.
- Season the soup with cumin, bay leaf, cayenne pepper, kosher salt and black pepper. Continue simmering until the soup has developed a good flavor, 30 to 40 minutes.
- Puree the soup using an immersion blender (or you can use a regular blender or food processor) until it's smooth. For an extra-silky effect, strain the pureed soup through a fine-mesh sieve. Taste the soup and season again with salt and pepper as desired. If using, stir in the heavy cream and return the soup to a simmer.
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