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Creamy Corn and Crab Soup
Soups and Congees
|Creamy Corn and Crab Soup|
10 ounces canned corn niblets
4 cups chicken stock
1 scallion, minced
1 teaspoon minced ginger
1 Tablespoon Shaoxing rice wine or dry sherry
1 Tablespoon thin soy sauce
1 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon sugar
2 teaspoons cornstarch mixed with 2 teaspoons water
1/2 pound crab meat, cartilage removed
1 teaspoon sesame oil
2 Tablespoons minced coriander
1. In a blender, mix corn and half the chicken stock, pour that and the remaining stock into a pot and simmer ten minutes.
2. Add scallion, ginger, rice wine, soy sauce, salt, pepper, and sugar. Bring to the boil then immediately lower heat and simmer five minutes.
3. In a small bowl, mix egg and the sesame oil and slowly pour into the soup mixture mixing gently as you do this. Ladle into a tureen or in to individual soup bowls, add the coriander and serve.