Velvet Corn Soup

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1 tb peanut oil 1 ts sugar
4 ea green onions, minced 1 tb dry sherry
1/2 ts fresh ginger root, minced 1/2 ts MSG (opt)
3 c chicken stock 2 tb cornstarch and
1 c canned cream-style corn 1/8 c stock for cornstarch paste
1/4 ts salt 2 ea egg whites
1/4 ts white pepper 1 tb cooked smoked ham, minced
4 servings
Wash corn in stock. Drain corn, reserving stock; chop finely and
return to stock. In a cup, mix cornstarch and cold stock to make
paste.
In heavy 2-quart saucepan, heat oil until hot. Saute green onions &
ginger for about 30 seconds, stirring constantly to avoid burning.
Add stock & corn; stir & bring to just under boil. Add salt, pepper &
sugar. Simmer 15 minutes or until ready to serve. Just before
serving, turn up heat again to a bubbly boil. Dribble in cornstarch
paste until soup acquires a waxy translucence. It should still be
thin, but not watery. Add sherry. Now beat egg white with a fork to
a light froth. Turn off heat. Quickly swirl in egg whites. Pour into
serving bowl. Garnish with ham. Serve. Serves 4
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