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Crab and Sweet Corn Soup

By: RICHMUSK  
"A delicious soup that is perfect for anything from a summer lunch to a dinner party starter!"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 145 people have saved this

Prep Time:
5 Min
Cook Time:
5 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup sweet corn kernels
  • 2 cups fish stock
  • salt and pepper to taste
  • 1 egg, beaten
  • 1 (6 ounce) can crabmeat, drained and flaked

Directions

  1. Heat the oil in a saucepan over medium-high heat. Add the corn, and fry for about 30 seconds. Pour in the fish stock, and season with salt and pepper. Simmer over medium-low heat for a few minutes. Drizzle in the egg while slowly stirring the soup to create a white swirl.
  2. To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 150 | Total Fat: 6.4g | Cholesterol: 92mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2009 by Dhav 
Pleasantly sweet and tangy. But hard to find the proportion of salt to be used. MORE

 
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