This unusual soup is ideal either as a starter or, with crusty wholemeal bread, as a delicious lunch or supper dish.
2 tbsps cornflour or arrowroot
3 tbsps water
1 1/2 litres (2 1/2 pints) chicken stock
360 g (12 oz) creamed sweetcorn
180 g (6 oz) crab meat, shredded
1 tsp soy sauce
Salt and pepper
3 tbsps water
1 1/2 litres (2 1/2 pints) chicken stock
360 g (12 oz) creamed sweetcorn
180 g (6 oz) crab meat, shredded
1 tsp soy sauce
Salt and pepper
method
1. Blend the cornflour and water together to form a smooth paste.
2. Put the stock into a large saucepan and bring this to the boil over a moderate heat.
3. Add the sweetcorn, crab, soy sauce and seasoning to the stock. Bring to the boil again and simmer for 4-5 minutes.
4. Remove the simmering stock from the heat and gradually add the blended cornflour, stirring all the time. Return the pan to the heat and bring the soup back to the boil, stirring, until it thickens.
Serve this soup hot.
2. Put the stock into a large saucepan and bring this to the boil over a moderate heat.
3. Add the sweetcorn, crab, soy sauce and seasoning to the stock. Bring to the boil again and simmer for 4-5 minutes.
4. Remove the simmering stock from the heat and gradually add the blended cornflour, stirring all the time. Return the pan to the heat and bring the soup back to the boil, stirring, until it thickens.
Serve this soup hot.
serving amount
serves 4 - 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
