Crab and Sweetcorn Soup recipe
information
Creamy sweetcorn and succulent crabmeat combine to make a velvety rich soup. Whisked egg whites add an interesting texture.
ingredients
1 litre (1 3/4 pints) chicken or fish stock
340 g (12 oz) creamed sweetcorn
120 g (4 oz) crabmeat
Salt and pepper
5 ml (1 tsp) light soy sauce
30 ml (2 tbsps) cornflour
45 ml (3 tbsps) water or stock
4 spring onions for garnish
2 egg whites, whisked
4 spring onions for garnish
340 g (12 oz) creamed sweetcorn
120 g (4 oz) crabmeat
Salt and pepper
5 ml (1 tsp) light soy sauce
30 ml (2 tbsps) cornflour
45 ml (3 tbsps) water or stock
4 spring onions for garnish
2 egg whites, whisked
4 spring onions for garnish
method
1. Bring the stock to the boil in a large pan. Add the sweetcorn, crabmeat, seasoning and soy sauce. Allow to simmer for 4 - 5 minutes.
2. Mix the cornflour and water or stock and add a spoonful of the hot soup. Return the mixture to the soup and bring back to the boil. Cook until the soup thickens.
3. Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving.
4. Slice the onions thinly on the diagonal and scatter over the top to serve.
2. Mix the cornflour and water or stock and add a spoonful of the hot soup. Return the mixture to the soup and bring back to the boil. Cook until the soup thickens.
3. Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving.
4. Slice the onions thinly on the diagonal and scatter over the top to serve.
serving amount
serves: 4 - 6
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