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
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.
VELVET CHICKEN AND CORN SOUP
Make and share this Velvet Chicken and Corn Soup recipe from Food.com.
Provided by Clovis Ann
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to a boil in medium saucepan over high heat.
- Add chicken and water chestnuts.
- Stir until chicken turns white, about 10 seconds.
- Drain the chicken and water chestnuts in a large, fine mesh strainer.
- In a large pot, bring chicken stock to a boil.
- Add corn, salt and sugar.
- Stir and return to a boil.
- Dissolve cornstarch in 1/4 cup of cold water in small bowl.
- Beat egg whites in small bowl until foamy.
- Add chicken mix to the stock.
- Stir in cornstarch mix and stir about 10 seconds, stirring constantly.
- Drizzle egg whites into soup in such a way the whites turn into strands.
- Add peas and season with more salt, if desired.
- Serve immediately.
Nutrition Facts : Calories 276.7, Fat 3.8, SaturatedFat 0.9, Cholesterol 7.2, Sodium 1252.5, Carbohydrate 53.6, Fiber 3.3, Sugar 11.8, Protein 12.1
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
VELVET CORN SOUP
I love Barbara Tropp recipes and this is one of our favorites. From the Modern Art of Chinese Cooking by Barbara Tropp.
Provided by Vicki Butts (lazyme)
Categories Vegetable Soup
Time 30m
Number Of Ingredients 11
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
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
More about "velvet corn soup recipes"
CREAMY CORN SOUP - SPEND WITH PENNIES
From spendwithpennies.com
Estimated Reading Time 4 mins
- Combine onion, celery, butter, and garlic in a saucepan. Cook over medium heat until onion softens, about 4 minutes.
- Add broth, cream, salt, and pepper. Simmer 15-20 minutes uncovered or until potatoes are tender.
VELVET CORN SOUP - PUREWOW
From purewow.com
Estimated Reading Time 2 mins
- 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.
VELVET CORN SOUP - A HEALTHY HUNGER
From ahealthyhunger.com
5/5 (1)Category Recipe IndexAuthor Gail WatsonCalories 200 per serving
VELVET CORN SOUP - SHERRY BABY RECIPES
From sherrybabyrecipes.com
CHICKEN VELVET CORN SOUP - SPOON + STARS
From thespoonandstars.com
RECIPES & COOKING - BETTER HOMES & GARDENS
From bhg.com
VELVET CORN SOUP RECIPE | RECIPELAND
From recipeland.com
CHINESE VELVET CORN SOUP* - DELICIOUS AND KOSHER
From deliciousandkosher.com
VELVET CORN SOUP WITH CRAB AND HAM RECIPE - ANDREA …
From foodandwine.com
VELVETY CHILLED CORN SOUP RECIPE | BON APPéTIT
From bonappetit.com
VELVET CORN SOUP WITH CRAB AND HAM RECIPE - DELISH
From delish.com
VELVET CORN SOUP (SU - MI - ALL EASY RECIPES
From alleasyrecipes.com
VELVET CORN SOUP RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
VELVET CORN SOUP WITH CRAB MEAT - BIGOVEN
From bigoven.com
VELVET CORN SOUP | THE RECIPE READER
From therecipereader.com
CHICKEN VELVET CORN SOUP (VRP 003) | VINTAGE RECIPE …
From vintagerecipeproject.com
VELVET CORN SOUP | MRFOOD.COM
From mrfood.com
VEGETABLE SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
30 EASY HAMBURGER AND RICE RECIPES FROM SKILLET TO …
From savoringthegood.com
#ham #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #soups-stews #pork #seafood #asian #crab #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #low-in-something #meat #shellfish
You'll also love