How to Cook Sweetcorn and Crab Soup?

Sweetcorn and Crab Soup Recipe

Ingredients:

  • 1 tsp fresh ginger root, finely chopped
  • 1/2 cup crab meat
  • 2 tsp dry sherry
  • 1 egg white
  • 3 tsp cornstarch
  • 2 tbsp cold water
  • 2 1/2 cups clear broth
  • 1 tsp salt
  • 1 cup corn kernels
  • 1 scallion, finely chopped

Procedures:

  1. Put the chopped ginger root in a bowl and add the crab meat and sherry. Mix well together and set aside.
  2. In a separate bowl, beat the egg white and set aside. Mix the cornstarch with the water to make a smooth paste.
  3. Put the broth in a large saucepan and bring to a boil. Add the salt, corn kernels and the crab meat and ginger mixture.
  4. Bring the broth back to a boil, then add the cornstarch paste, stirring constantly. When the soup thickens, stir in the egg white and then garnish with shredded scallions.
  5. Serve hot.

One thought on “How to Cook Sweetcorn and Crab Soup?

  1. Pingback: eKusinero - Your online cooking, recipe and food business guide! | cooktoday

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>