Crab and Sweetcorn Soup
Creamy sweetcorn and succulent crabmeat combine to make a velvety rich soup. Whisked egg whites add an interesting texture.
Ingredients
- 1 3/4 pints chicken or fish stock
- 12 oz creamed sweetcorn
- 4 oz crabmeat
- Salt and pepper
- 1 tsp light soy sauce
- 2 tbsps cornflour
- 3 tbsps water or stock
- 4 spring onions for garnish
- 2 egg whites whisked
Instructions
- 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.
- 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.
- Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving.
- Slice the onions thinly on the diagonal and scatter over the top to serve.
Calories: 166 kcal
Carbohydrates: 23 g
Protein: 14 g
Fat: 3g
Saturated Fat: 1 g
Cholesterol: 12 mg
Sodium: 1008 mg
Potassium: 482 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 358 IU
Vitamin C: 9 mg
Calcium: 88 mg
Iron: 1 mg