VELVET CORN SOUP with GREEN CHILES

VELVET CORN SOUP with GREEN CHILES
　
3 cups corn kernels, fresh or thawed frozen
1-1/2 cups milk (whole or low-fat)
1 tablespoon mild-flavored honey
1 tablespoon safflower, peanut or vegetable oil
2 green onions with tops, sliced on the diagonal
1-2 hot green chili peppers, to taste, seeded and thinly sliced
1 teaspoon minced fresh ginger
3 cups vegetable stock
2-tablespoon good quality sherry or Chines rice wine
Seasalt to taste
½ teaspoon sesame oil
Freshly ground white or black pepper
1 tablespoon cornstarch
2 tablespoons water
2 egg whites, beaten
3 tablespoons chopped fresh coriander
　
Combine corn kernels, milk, and honey in a heavy bottomed saucepan and simmer over low heat for 15 minutes, stirring occasionally. Remove from heat and puree in a blender 0r food processor. Mixture will be like thick creamed corn.
Heat oil in a heavy-bottomed saucepan or casserole and add green onions, chilies, and ginger. Sauté’, stirring for 1 minute, and add and add the vegetable stock, corn puree, sherry, optional sesame oil, and pepper. Mix together well. Bring to a simmer and simmer for 5 minutes.
Dissolve cornstarch in water and stir into soup. Cook, stirring, until soup thickens, about 3 minutes.
Beat egg whites until frothy and slowly drizzle them into the soup while you stir with a fork or wooden spoon that they can cook in delicate threads. Ladle into warm bowls, garnish with chopped coriander, and serve at once.
　
Yield: 4 servings.