JadziaDax

Velvet Corn Soup with Green Chiles

Ingredients
3 cups corn kernels, fresh or thawed frozen
1 1/2 cups milk (whole or low-fat)
1 tablespoon mild-flavored honey
1 tablespoon safflower, peanut, or vegetable oil
3 green onions with tops, sliced on the diagonal
1-2 hot green chile peppers, to taste, seeded and thinly sliced
1 teaspoon minced fresh ginger
3 cups vegetable stock
2 tablespoons good-quality sherry or Chinese rice wine
Sea salt to taste
1/2 teaspoon sesame oil (optional)
Freshly-ground white or black pepper
1 tablespoon cornstarch
2 tablespoons water
2 egg whites, beaten
3 tablespoons chopped fresh coriander

Preparation
Combine corn kernels, milk, and honey in a heavy-bottomed saucepan and simmer over low heat for 15 minutes, stirring occasionally. Remove from heat and puree in a blender or food processor. Mixture will be like thick creamed corn.

Heat oil in a heavy-bottomed saucepan or casserole and add green onions, chiles, and ginger. Saute, stirring for 1 minute, and add the vegetable stock, corn puree, sherry, optional sesame oil, and pepper. Mix together well. Bring to a simmer and simmer 5 minutes.

Dissolve cornstarch in water and stir into the soup. Cook, stirring, until soup thickens, about 3 minutes. Remove from heat and adjust seasonings.

Beat egg whites until frothy and slowly drizzle them into the soup while you stir with a fork or wooden spoon so they cook in delicate threads. Ladle into warm bowls, garnish with chopped coriander, and serve at once.

Serves 4.