Subject: Velvet Corn Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 12 2002 - 07:43:58 EST
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F O O D F U N N Y
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Here's a "true" food funny from reader Linda Hadley of Chicago:
One day a State Trooper was pulling off an expressway near Chicago.
When he turned onto the street at the end of the ramp, he noticed
someone at a chicken place getting into his car. The driver placed
the bucket of chicken on top of his car, got in and drove off with the
bucket still on top of his car.
The trooper decided to pull him over and perform a community service
by giving the driver his chicken. So he pulled him over, walked up to
the car, pulled the bucket off the roof and offered it to the driver.
The driver looked at the trooper and said, "No thanks, I just bought
some."
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T O D A Y ' S R E C I P E
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Representing Asia, this recipe from China may set records for
tastiness and speed of preparation.
Velvet Corn Soup
3 large ears of fresh corn, shucked
OR 1 15-oz (425 g) can creamed corn
2 egg whites
2 Tbs (30 ml) milk
4 cups (1 L) chicken stock
1/2 cup (125 ml) finely chopped cooked ham (optional)
Salt and freshly ground pepper to taste
1 Tbs (15 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
1/2 cup (125 ml) finely chopped cooked ham (optional)
Slice the kernels off the cobs of corn, reserving as much of the corn
juices as possible. Beat together the egg whites and milk until light
and frothy. Bring the chicken stock to a boil over high heat and add
the corn, salt, and pepper. Return to the boil and stir in the
cornstarch mixture. Stir until the soup has thickened and become
clear. Remove from the heat and add the egg white mixture, stirring
only once. Serve garnished with chopped ham if desired. Serves 4 to 6.
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