Velvet Corn Soup

1 tb Peanut oil
4 Green onions, minced
1/2 ts Fresh ginger root, minced
3 c Chicken stock
1 c Canned cream-style corn
1/4 ts Salt
1/4 ts White pepper
1 ts Sugar
1 tb Dry sherry
1/2 ts MSG (opt)
2 tb Cornstarch and
1/8 c Stock for cornstarch paste
2 Egg whites
1 tb Cooked Smithfield (or
Hickory-smoked) ham, minced

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.

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