Sweet Corn & Crab Soup
|White crabmeat||4 1⁄2 Ounce (125 Gram)|
|Egg whites||2 Large|
|Cornflour||1 Tablespoon, mixed with 2 tablespoon water|
|Chicken stock||2 Pint (1.2 Liter)|
|Fresh root ginger||1 Inch, peeled and grated (Or Knob)|
|Canned creamed sweet corn||225 Gram|
|Sea salt||To Taste|
|Freshly ground white pepper||To Taste|
|Spring onions||2 , trimmed and finely sliced|
1. Pick through the crabmeat with your fingers and remove any stray fragments of shell. In another bowl, lightly beat the egg whites until frothy. Add them to the crabmeat along with the blended cornflour and stir well.
2. Pour the stock into a saucepan, add the ginger and bring to a simmer. Tip in the sweetcorn and bring back to the boil. Reduce the heat slightly and simmer for a few mins. Stir in the crabmeat mixture and some seasoning. Simmer gently, stirring, for a few mins until the soup has thickened. Taste and adjust the seasoning. Ladle the soup into warm bowls and scatter the spring onion slices on top. Serve immediately.