Chicken Velvet Soup

Chicken Velvet Soup

2 raw chicken breasts
1 teaspoon salt
1 tablespoon dry sherry
1/2 cup cold water
1 tablespoon corn flour
4 cups chicken stock
2 egg whites
2 tablespoons oil
250g tin cream corn

Chop chicken breast finely. Add salt, wine and cold water. Stir until well mixed. Add stock and simmer for 10 minutes. Add corn flour, blended with a little water and stir into chicken stock. Beat egg whites a little. Add to chicken soup, stir lightly. Add sweet corn and bring to boil. Add salt to taste. Pour into serving bowls and sprinkle with chopped parsley or pimento strips and serve immediately.

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