An interesting change of pace as the first-course soup for a dinner party or a luncheon. Serves 6.

Ingredients

• 1/2 medium onion, chopped

• 6 cups low-sodium chicken broth

• 2 cups corn kernels 

• 1 teaspoon ground ginger 

• 1/2 teaspoon fines herbes 

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground pepper

• 2 tablespoons low-sodium soy sauce

• 2 tablespoons water 

• 1 tablespoon cornstarch 

• 4 egg whites

• 2 green onions, thinly sliced

Method

1. In a large Dutch oven sprayed with olive oil, add onions and sauté until soft.

2. Add chicken broth and bring to a boil. Stir in corn, ginger, fines herbs, salt, and pepper. Cover, reduce heat, and simmer until hot.

3. Combine soy sauce, water, and cornstarch. Slowly add to soup, stirring constantly until soup is thickened. (If you are making the soup ahead of time, hold the preparation at this point.)

4. Beat the egg whites with the green onion, and gradually add the mixture to the soup, stirring just until the eggs are set.

5. Serve immediately.

NUTRITIONAL ANALYSIS (PER SERVING)

103 Calories; 1.3 gm. Fat; 0.0 mg. Cholesterol; 11% of Calories from Fat; 7.5 gm. Protein; 0.39 gm. Saturated Fat; 2.67 gm. Fiber; 17.3 gm. Carbohydrate; 1240.1 mg. Sodium; 29 mg. Calcium

About The Author

JUDY GILLIARD hosts the healthy living radio spot Judy ŕ la Carte on radio stations nationally, and has spoken and taught on the top2ic for Royal Cruise Lines, The College of the Desert, and others. She has written numerous cookbooks focusing on healthy eating. This recipe is excerpted with permission from Cooking With Herbs & Spices by Judy Gilliard. ©1999 Judy Gilliard. Published by Adams Media Corporation. www.adamsmedia.com 

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