Velvet Corn Soup Sallye Recipes

CORN SOUP WITH HERBS

Steps:

• Cut the kernels off 6 ears of the corn, transfer to a medium bowl and then, working over the bowl, run the back of a chef?s knife down the cobs to extract all the juices and pulp from the corn.
• Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the sugar, garlic, shallot, jalapeno, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally until the vegetables are softened, 5 to 8 minutes. Add the corn kernels and juices and continue to cook, stirring occasionally, until the corn is softened and well coated, about 5 minutes more. Add the thyme sprigs, bay leaf and 6 cups water. Bring the soup to a boil, reduce the heat to maintain a simmer and continue to cook, stirring occasionally until slightly thickened, about 25 minutes.
• Meanwhile, cut the kernels off the remaining 2 ears of corn and set aside. Discard the thyme and bay leaf from the soup and then carefully puree in batches in a blender (or in the pot with an immersion blender) until creamy, taking care not to fill the blender more than half full per batch.
• Return the soup to the pot, add the reserved corn kernels and simmer over medium heat until the corn is tender, about 5 minutes. Adjust the seasoning with additional salt and pepper. Divide the soup among 4 bowls and top with the mixed herbs and a drizzle of olive oil.

VELVETY CHICKEN CORN SOUP

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.

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 CORN SOUP

Steps:

• Place broth in a large pot and bring to a boil. Add shrimp, ham, water, chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring until they form long threads.
• Stir in green onion, sesame oil, pepper and salt, to taste.

VELVET CORN SOUP (SALLYE)

Steps:

• 1. Briefly rinse the dried mushrooms under running water, place them in a large bowl and set aside. Place water in a large heavy saucepan and bring to a boil. Once water is boiling, remove from heat and pour over mushrooms. Cover bowl with a lid or plate and let stand at least one hour. Drain well, saving the water (you will use it to make the soup). Squeeze excess water from the mushrooms. Pour the water back into the saucepan and set aside. Place the mushrooms in a zip lock bag or other airtight container and store in fridge for later use.
• 2. Add the remaining ingredients, except the garnishes, to the soup mixture. Cook over medium just until boiling, then reduce heat and simmer for 10-15 minutes. Remove from heat, pour soup into food processor and pulse until puréed. Adjust the seasoning if necessary. If you want a smoother texture, strain the purée through a fine sieve after you remove from food processor.
• 3. Optional: garnish each bowlful with a very light sprinkling of finely minced garnishes. Emjoy.

I CAN COOK YAN'S VELVET CORN SOUP

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.

VELVET CORN SOUP

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.

VELVET CHICKEN AND CORN SOUP

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.