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Thursday, May 28, 2009

Sweet Corn Crab Soup

Global Cuisine > Chinese > Sweet Corn Crab Soup
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Serves 6-8

Ingredients :

4 cups (about 1 1/4 pounds) corn kernels (fresh or frozen)
6 cups chicken stock (preferably homemade)
1 teaspoon grated fresh ginger
1 teaspoon salt (to taste)
1/8 teaspoon freshly ground pepper (to taste)
1/4 pound crabmeat
5 large egg whites or 3 whole eggs (lightly beaten)
1/3 cup thinly sliced scallions

Method :

1. Place about half of the corn kernels and 1 cup of the stock in a blender. Pulse to a coarse puree.

2. In a heavy pot, heat the remaining 5 cups of chicken stock with the grated ginger, ground pepper, and salt. Cover and bring to a boil over high heat.

3. Add the whole corn kernels and bring to a boil. Lower the heat to maintain a gentle simmer and cook for about 5 minutes.

4. Increase the heat to high and immediately add the pureed corn. Bring to a boil and cook for about 3 minutes while stirring.

5. Add the crabmeat and return to a boil.

6. Pour a thin stream of beaten egg in a spiral pattern over the soup and stir well. Turn off the heat (Taste and adjust the seasoning).

7. Ready for serve.

Global Cuisine > Chinese > Sweet Corn Crab Soup
166 of 177 < prev next >


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