We came down to the desert this morning early and usually as we drive it gets warmer and warmer, but today it got colder and colder. It was only a high of 50, which is freezing for us out here in typically sunny California. What better to make for dinner, but something that warms your soul, but also tastes fresh and light? The answer:
My Famous Velvet Corn Soup
My Famous Velvet Corn Soup
1/3 cup Minced Water Chestnuts
4 Cups Chicken Stock
2 14.5 ounce cans Cream-Style Corn
1/2 tsp Salt, plus more to taste
1/4 tsp. Sugar
2 Tbsp. Cornstarch
4 egg Whites
1/4 cup Frozen Peas
1 scallion
In a large pot bring the chicken stock to a boil. Add the cream style corn, salt and sugar; stir till mixed. Return to boil.
Dissolve the cornstarch into 1/4 cup cold water in a small bowl.
Beat the egg whites until foamy.
Add the water chestnuts to the stock and stir in the cornstarch mixture. Stir until soup thickens, about 10-20 seconds. Stirring constantly (and still boiling), drizzle the egg whites into the soup until the egg whites turn to white strands.
Add the peas and stir. Add more salt if you want. Garnish with scallions and serve!
4 Cups Chicken Stock
2 14.5 ounce cans Cream-Style Corn
1/2 tsp Salt, plus more to taste
1/4 tsp. Sugar
2 Tbsp. Cornstarch
4 egg Whites
1/4 cup Frozen Peas
1 scallion
In a large pot bring the chicken stock to a boil. Add the cream style corn, salt and sugar; stir till mixed. Return to boil.
Dissolve the cornstarch into 1/4 cup cold water in a small bowl.
Beat the egg whites until foamy.
Add the water chestnuts to the stock and stir in the cornstarch mixture. Stir until soup thickens, about 10-20 seconds. Stirring constantly (and still boiling), drizzle the egg whites into the soup until the egg whites turn to white strands.
Add the peas and stir. Add more salt if you want. Garnish with scallions and serve!
Velvet Corn Soup
Finished dinner on my mom's cute palm tree plates perfect for the desert! I also made Chili-Garlic Glazed Salmon which is one of Brian's favorites. You need to be CAREFUL with the amount of the chilies you use. I have found the perfect amount is about half of what they say and I bump up the jelly 1 more tablespoon. I accompanied the salmon with some coconut rice and sauteed brocollini.
What is your favorite dish to make on a cold night?
YAY for your blog, love it! Can't wait to follow along, maybe I'll pick up some recipes that don't involve goat cheese. :)
ReplyDeleteThank you! I love your blog too! It is so funny as are you with the goat cheese!
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