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Crab And Sweet Corn Soup

Easy.Meals's picture
  Oil 12 Milliliter (1 Dessertspoon)
  Garlic 1⁄4 Clove (1.25 gm)
  Green ginger slice 1 (Thin Slice)
  Canned crabmeat 6 1⁄2 Ounce
  Dry sherry 12 Milliliter (1 Dessertspoon)
  Canned cream style sweet corn 7 Ounce (1 Small Can)
  Chicken stock 1 1⁄4 Pint
  Egg whites 1
  Cornflour 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Heat oil in large heavy saucepan, add crushed garlic, finely chopped ginger and crab meat which has been drained and shredded.
Fry quickly 1 minute, stirring constantly.
Add sherry, corn and stock.
Bring to boil, reduce heat and simmer 5 minutes.
Whisk egg-white lightly, stir into soup with fork.
Mix cornflour (cornstarch) with a little cold water; add to soup, stirring constantly until mixture thickens.
Add salt and pepper to taste.

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