Crab And Corn Soup Recipe
Ingredients
| Creamed corn | 15 Can (10oz) | |
| White crabmeat - 8-oz can | ||
| Well-flavored fish, chicken, or vegetable stock - 2 1/2 pt | ||
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Soy sauce | 1 Tablespoon | |
| Egg whites | 2 | |
| Scallions - a few, freshly chopped | ||
Directions
MAKING
1. In a large stock pot or a saucepan, combine the first 6 ingredients and give a good stir to mix well.
2. Place pan on a medium heat and bring the liquid to a boil.
3. Reduce heat and simmer soup for 10 minutes until piping hot.
4. In the meantime, place egg whites in a clean dry bowl and whisk until frothy, making soft peaks.
5. Gradually add the stiff egg whites to the soup while stirring constantly.
6. Taste and adjust seasoning.
SERVING
7. Ladle the hot soup into warmed soup bowls.
8. Garnish with chopped scallions.
9. Serve at once.
1. In a large stock pot or a saucepan, combine the first 6 ingredients and give a good stir to mix well.
2. Place pan on a medium heat and bring the liquid to a boil.
3. Reduce heat and simmer soup for 10 minutes until piping hot.
4. In the meantime, place egg whites in a clean dry bowl and whisk until frothy, making soft peaks.
5. Gradually add the stiff egg whites to the soup while stirring constantly.
6. Taste and adjust seasoning.
SERVING
7. Ladle the hot soup into warmed soup bowls.
8. Garnish with chopped scallions.
9. Serve at once.
Chef
