| |
Crab and Corn Soup
This crab and corn soup is a very satisfying thickened soup without the fat because the creaminess of the soup comes from the corn. Fresh crab meat adds a touch of luxury to this simple chinese soup. Can someone tell me why crab and corn go so well together?
barter trade exchange
Ingredients
1 can of corn (cream style)
150g fresh crab meat
1 egg white
|
1 teaspoon of bacon bits
500ml soup stock
salt and pepper to taste
|
Cornstarch Mixture
Add 3 tablespoon of water (about 45ml) to 1 tablespoon of cornstarch. Stir to break up any lumps. You can use cornstarch or corn flour or potato starch.
interesting place to visit moldova
Directions
- Combine corn cream and soup stock in a pot.
- Heat over stove till the corn soup starts to boil.
- Add (not dump) the crab meat into the soup , stirring gently to break up any clumps of meat.
- When the corn soup starts to boil, pour the cornstarch mixture into the soup slowly. If you are new to using cornstarch, add it in one spoonful at a time. Stir after each addition until the soup thickens to a consistency you want.
Plantronics StarSet Noise-Canceling Headset (H31N)
- Bring the corn soup to a boil again.
- Beat the egg white slightly.
- Remove the soup from the stove and quickly drizzle the egg white into the soup. Use a pair of chopsticks or fork, place at the edge of the bowl to guide the egg white flow. Give the soup a quick gentle stir to separate the egg white.
- Add salt and pepper to taste. Do take into account the saltiness of the bacon bits to be added later.
- Sprinkle the bacon bits on top of crab and corn soup just before serving.
|
