Crabmeat Spinach Soup Recipe
Ingredients
| 1 cup cooked crabmeat | ||
| Spinach | 1/2 pound | |
| 1 scallion stalk | ||
| Root ginger slice | 2 | |
| Cornstarch | 1 Tablespoon | |
| Stock | 1/2 Cup (16 tbs) | |
| Oil | 1 Tablespoon | |
| Sherry | 1 Tablespoon | |
| Stock | 5 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
Directions
1. Flake and pick over crabmeat. Remove tough stems from spinach; chop leaves. Cut scallion stalk in l inch sections. Mince ginger root. Blend cornstarch and cold stock.
2. In a deep pan, heat oil. Add scallion and ginger and stir fry a few times. Add crabmeat; stir fry 1 minute. Add sherry and stir fry half a minute more.
3. Add remaining stock and bring to a boil. Add spinach and salt; bring to a boil again, then reduce heat to medium.
4. Add cornstarch mixture and cook, stirring, until the soup thickens and is smooth.
2. In a deep pan, heat oil. Add scallion and ginger and stir fry a few times. Add crabmeat; stir fry 1 minute. Add sherry and stir fry half a minute more.
3. Add remaining stock and bring to a boil. Add spinach and salt; bring to a boil again, then reduce heat to medium.
4. Add cornstarch mixture and cook, stirring, until the soup thickens and is smooth.
Chef
