250 ml (8 fl oz) 1 cup Water
1 edium onion, chopped
piece Fresh root ginger, peeled and halved 2 1/2 cm (1 in) lengthways
300 ml (10 fl oz) 1 1/4 cups Chicken stock
1/2 kg (1 lb) Crabmeat with the shell and cartilage removed
1 tsp Salt
3 Tbs Rice wine or dry sherry
1/2 Chicken stock cube, crumbled
1 1/2 Tbs Cornflour (cornstarch)
300 ml (10 fl oz) 1 1/4 cups Milk
2 tsp Vegetable fat, cut into small cubes
1 edium onion, chopped
piece Fresh root ginger, peeled and halved 2 1/2 cm (1 in) lengthways
300 ml (10 fl oz) 1 1/4 cups Chicken stock
1/2 kg (1 lb) Crabmeat with the shell and cartilage removed
1 tsp Salt
3 Tbs Rice wine or dry sherry
1/2 Chicken stock cube, crumbled
1 1/2 Tbs Cornflour (cornstarch)
300 ml (10 fl oz) 1 1/4 cups Milk
2 tsp Vegetable fat, cut into small cubes
method
1. Pour the water into a saucepan and set over moderate heat. Add the onion and ginger and boil until the liquid has been reduced by half. Add the stock, crabmeat, salt and wine or sherry. Reduce the heat to moderately low and slowly bring to the boil, skimming off any scum which rises to the surface.
2. Blend the stock cube and cornflour (cornstarch) with the milk until smooth and pour into the soup, stirring constantly until the soup has thickened and is smooth. Cook for 2 minutes, stirring constantly, or until the soup is hot but not boiling. Sprinkle over the vegetable fat.
3. Transfer the soup to a warmed tureen and serve at once.
2. Blend the stock cube and cornflour (cornstarch) with the milk until smooth and pour into the soup, stirring constantly until the soup has thickened and is smooth. Cook for 2 minutes, stirring constantly, or until the soup is hot but not boiling. Sprinkle over the vegetable fat.
3. Transfer the soup to a warmed tureen and serve at once.
serving amount
serves 6
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