VELVETY CHICKEN CORN SOUP
This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.
Provided by SONA86
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 9
Steps:
- In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
- In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
- Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
- Add chopped scallion to garnish, and serve hot.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 23.5 g, Cholesterol 18 mg, Fat 5 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1255.7 mg, Sugar 4.4 g
CHICKEN VELVET SOUP
My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.
Provided by SCHSmom
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
- Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g
VELVET CORN SOUP
My husband isn't crazy about corn, but loves this soup. From the Modern Art of Chinese Cooking by Barbara Tropp. ZWT Mid-West region (corn).
Provided by lazyme
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- About 10 to 15 minutes before serving, put individual soup bowls in a low oven to warm. Have all the ingredients within easy reach of your stovetop.
- Set a heavy non-aluminum stockpot over high heat until hot enough to evaporate a bead of water. Add the oil to the pot, swirl to coat the bottom, then reduce the heat to medium-high. When the oil is hot enough to sizzle a bit of scallion, add the scallion and ginger, adjusting the heat so they sizzle without scorching. When fully fragrant, about 10 to 15 seconds, add the ham or crab. Stir briskly to combine, about 10 seconds, then add the wine. Wait a split second for it to "explode" in an aromatic hiss, then toss the meat briskly several times and immediately add the stock. Stir to blend, add the corn, and stir again. Bring the mixture to a near-boil over moderate heat. Stir frequently and watch that the heat does not climb too high, lest the corn burn.
- Reduce the heat to low, taste, add salt as required. Dissolve the cornstarch in the 2 tablespoons cold chicken stock. Stir the cornstarch mixture to recombine it, pour it evenly into the soup, and stir gently for about 1 minute until the mixture becomes glossy and slightly thick. Turn off the heat, Beat the egg whites lightly with a fork or chopsticks to break the gel. They will froth a bit, but do not beat to a foam. Add them to the soup in a thin, steady stream, pouring from a stationary spot about 6-inches above the pot. Stir gently once midway, then again after all the egg whites have been added, to bring the lacy threads to the surface.
- Serve at once, ladling the soup into the heated bowls and garnishing each with a sprinkling of coriander or chopped scallion. Or, cover the pot and keep the soup warm over the lowest possible heat. It will keep nicely this way for an hour, if you need to cook in advance.
- Leftovers keep well 4 to 5 days, refrigerated, and also survive freezing in remarkably good shape. Rewarm in a heavy pot over moderately low heat, stirring frequently.
Nutrition Facts : Calories 311.4, Fat 11.1, SaturatedFat 2.3, Cholesterol 14.2, Sodium 1391.3, Carbohydrate 35.8, Fiber 1.7, Sugar 8.7, Protein 13.4
I CAN COOK YAN'S VELVET CORN SOUP
Make and share this I Can Cook Yan's Velvet Corn Soup recipe from Food.com.
Provided by Pot Scrubber
Categories Corn
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil broth in a 3 quart pot.
- Add shrimp, ham, water chestnuts, corn, sesame oil, salt and pepper and return to a boil.
- Add cornstarch solution and cook, stirring until soup boils and thickens.
- Remove from heat and slowly drizzle in egg whites, stirring constantly.
- Sprinkle with green onion.
Nutrition Facts : Calories 164.3, Fat 4.1, SaturatedFat 0.9, Cholesterol 29.9, Sodium 1459.7, Carbohydrate 20, Fiber 1.2, Sugar 3.5, Protein 12.8
CREAMY CORN SOUP
Steps:
- Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
- In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.
CORN SOUP
Steps:
- Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.
VELVETY CHILLED CORN SOUP
Categories Soup/Stew Milk/Cream Lunch Corn Cucumber Summer Chill Chive Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Using cleaver or heavy large knife, cut each ear of corn crosswise in half. Place corn in heavy large pot. Add 5 cups broth, shallots, and onion; bring to boil. Reduce heat, cover, and simmer until corn is very tender, about 25 minutes. Using tongs, transfer corn to large bowl to cool; reserve broth.
- Cut corn kernels off cobs. Return 4 cups corn kernels to broth (reserve any remaining corn for another use). Working in batches, puree soup in blender until very smooth. Strain soup through fine sieve set over large bowl, pressing on solids with back of spoon; discard solids. Mix in enough additional chicken broth to thin soup to consistency of heavy cream. Season to taste with salt and pepper. Cover and refrigerate soup until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Ladle soup into 6 bowls. Top each with dollop of crème fraîche. Sprinkle with cucumber and chives and serve.
CHILLED CORN-MELON SOUP WITH CRAB
Who doesn't love fresh corn and melon in summer? Minneapolis chef Gavin Kaysen was inspired to make this cold, elegant summer soup by childhood memories of buying corn and ripe melons from roadside stands.
Provided by Gavin Kaysen
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Soup: Remove corn kernels from the cob by placing corn upright in a large, deep mixing bowl. Run a knife from top to bottom, all the way around, allowing the kernels to fall into the bowl. Repeat with remaining corn. (Note: Corn cobs may be discarded, or saved for another use such as corn stock.) Heat oil in a large skillet over medium heat. Add shallots and a pinch of salt. Cook shallots until lightly caramelized, stirring occasionally, 2 minutes. Stir in corn and another pinch of salt; cook another 5 minutes, stirring occasionally. Set aside.
- Place melon on a flat work surface. Slice off top and bottom, and place upright. Remove rind by cutting along the edge of the melon from top to bottom; repeat all the way around until the rind is completely removed. Cut the melon in half, discard the seeds, then roughly chop; set aside 1 cup for garnish and place the rest in a large bowl.Cut away and discard tomato stems; chop tomatoes and add to the melon. Slice off the top and bottom of the pepper and discard the stem. Slice the pepper from top to bottom to open it up. Then "unroll" the pepper on the cutting surface; cut away the central core of seeds and discard. Chop the pepper and add to the melon and tomato; repeat with second pepper. Add 2 large pinches of salt and toss well. Stir in the corn mixture and refrigerate, 2 hours.
- Place chilled corn mixture into a blender. Cover and purée on high speed until smooth and frothy, about 30 seconds. Taste for seasoning, and add more salt as necessary. (Note: You'll need to do this in 2 batches.) Set soup aside while making the garnish.
- Garnish: Preheat broiler. Place corn on a rack fitted over a rimmed baking sheet. Rub with 1 tablespoon olive oil and a pinch of salt. Place sheet 6 inches under the heat source and broil 6-8 minutes, turning occasionally to lightly char all sides. Meanwhile, in a bowl, add crab meat, cherry tomatoes, gooseberries (optional), reserved cantaloupe, lime zest and juice, and remaining 2 tablespoons of olive oil. (Note: Garnish in the video is for 1 serving; the written recipe is for 6 servings.) Mix gently to combine, keeping crab pieces whole. Chiffonade the basil: Roll leaves together like a cigar, then slice into thin strips. Add to the garnish. Remove corn from the oven; when cool enough to handle, cut off kernels as in Step 1. Add corn to the garnish and toss.
- Assembly: Divide garnish into 6 bowls. Slowly pour soup over half of the garnish for a dramatic presentation. Serve cold or at room temperature.
VELVET CHICKEN AND CORN SOUP
Make and share this Velvet Chicken and Corn Soup recipe from Food.com.
Provided by Clovis Ann
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to a boil in medium saucepan over high heat.
- Add chicken and water chestnuts.
- Stir until chicken turns white, about 10 seconds.
- Drain the chicken and water chestnuts in a large, fine mesh strainer.
- In a large pot, bring chicken stock to a boil.
- Add corn, salt and sugar.
- Stir and return to a boil.
- Dissolve cornstarch in 1/4 cup of cold water in small bowl.
- Beat egg whites in small bowl until foamy.
- Add chicken mix to the stock.
- Stir in cornstarch mix and stir about 10 seconds, stirring constantly.
- Drizzle egg whites into soup in such a way the whites turn into strands.
- Add peas and season with more salt, if desired.
- Serve immediately.
Nutrition Facts : Calories 276.7, Fat 3.8, SaturatedFat 0.9, Cholesterol 7.2, Sodium 1252.5, Carbohydrate 53.6, Fiber 3.3, Sugar 11.8, Protein 12.1
VELVET SOUP GARNISHED WITH CRABMEAT
Make and share this Velvet Soup Garnished With Crabmeat recipe from Food.com.
Provided by Rita1652
Categories Lemon
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Garnish-Gently mix Garnish ingredients together.
- Soup:.
- Put all soup ingredients into blender and puree till silky smooth.
- Heat in pot till warm.
- Pour into 4 bowls.
- Garnish with crabmeat mixture by mounding a nice tablespoonful in center of bowl.
Nutrition Facts : Calories 211.8, Fat 2.9, SaturatedFat 0.5, Cholesterol 33.1, Sodium 834.1, Carbohydrate 35.6, Fiber 7.2, Sugar 15.3, Protein 14.6
GREEN VELVET SOUP
This soup really does look like green velvet. It is from Fat Free and Easy by Jennifer Raymond. Although the soup seems odd, it is really lovely and cleansing.
Provided by Coco - Banana
Categories Greens
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the onion, celery, potatoes, split peas, and bay leaves in a large pot with the water or vegetable broth and bring to a boil.
- Cover and simmer for 1 hour.
- Remove the bay leaves.
- Add the remaining ingredients with the exception of the salt.
- Simmer for 20 minutes.
- Transfer to a blender in several batches and puree until smooth.
- Return to the pot, add salt to taste, and heat until steamy.
Nutrition Facts : Calories 180.6, Fat 0.8, SaturatedFat 0.1, Sodium 471.1, Carbohydrate 35.5, Fiber 11, Sugar 5.3, Protein 10.9
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VELVET CORN SOUP WITH CRAB AND HAM RECIPE - FOOD & WINE
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5/5 Total Time 1 hrServings 6
- In a large pot, melt the butter in the vegetable oil. Add the shallots, season with salt, cover and cook over moderate heat, stirring a few times, until the shallots are softened, 5 minutes. Add the corn kernels and cook for 4 minutes, stirring. Add the ginger and wine and cook over moderately high heat until the wine is almost evaporated, 2 minutes. Add 3 cups of the stock and bring to a boil. Cover and simmer over moderate heat until the corn is tender, about 5 minutes longer.
- Transfer the soup to a food processor and process to a slightly chunky puree; return to the pot. Add the ham, season with salt and bring to a bare simmer over low heat.
- In a small bowl, beat the eggs with the remaining 2 tablespoons of stock. Gradually add the eggs to the soup, stirring constantly, until the soup is very thick, 30 seconds. Remove from the heat. Ladle the soup into bowls and top with the scallions and crab. Drizzle lightly with chile oil and serve.
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