Velvet Corn Soup

A Chinese classic since the 1950s, this retro-style soup, whose integral ingredient is a can of creamed corn, is consistently tasty. Contrary to popular belief, ―creamed‖ corn contains no dairy.

MAKES 4 SERVINGS

1⁄2 tablespoon canola oil

2 scallions, white and green parts separated, thinly sliced

2 large cloves garlic, finely chopped

3 cups low-sodium vegetable broth

1 (15-ounce) can creamed corn

1 tablespoon reduced-sodium soy sauce

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine Salt and freshly ground black pepper, to taste

1 teaspoon toasted (dark) sesame oil

In a large saucepan, heat the oil over medium heat. Add the white parts of the scallions and cook, stirring constantly, until softened, 1 to 2 minutes. Add the garlic and cook, stirring constantly, 30 seconds. Add broth and bring to a boil over medium-high heat. Add creamed corn, soy sauce, wine, salt, and pepper and let come to a simmer; reduce heat to medium-low and cook, stirring occasionally, 2 to 3 minutes, to allow flavors to blend. Stir in the scallion greens and sesame oil and serve hot.

{PER SERVING} Calories 152 • Protein 11g • Total Fat 3 • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 23g • Dietary Fiber 4g • Sodium 843mg

hancheng

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