Google

World wide   inSite web

  STATE  
  Restaurant Name  
      Find
Soup Appetizers Egg & cheese Fish & shell fish Poultry & game Meat Vegetables More ...
French Pea Soup
Creamy Carrot & Orange Soup
Roasted Tomato & Garlic Soup
Tasty Mushroom Soup
Asparagus Soup
French Onion Soup
Vegetable Minestrone
Watercress Soup
Curried Parsnip Soup
Winter Vegetable Soup
Tomato Soup
Borscht
Split Pea & Ham Soup
Mulligatawny Soup
Spiced Autumn Soup
Blue Cheese & Onion Soup
Clam Chowder
Rich Fish Soup
Lobster Bisque
Croutes & Croutons
Cuban Corn & Seafood Soup
Quick Shrimp Gumbo
Bouillabaisse
Winter Squash Soup
Goulash Soup
Lentile & Bacon Soup
Game Soup
Chicken Noodle Soup
Hot & Sour Soup
Chinese Crab & Corn Soup
Thai Spiced Soup
Vichyssoise
Tzatziki Soup
Gazpacho
Blueberry & Red Wine Soup
Chilled Curried Apple & Mint Soup
Chilled Strawberry Soup

Chinese Crab & Corn Soup

Chinese Crab & Corn Soup
Serves 4
  • 12 oz (375 g) frozen corn kernels, thawed
  • 1 quart (1 liter) chicken stock
  • 3 scallions, thinly sliced
  • 1/2 in (1-em) piece of fresh ginger, peeled and chopped
  • 1 garlic clove, crushed
  • 1 tbsp light soy sauce
  • 1/21b (250 g) cooked crabmeat
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • salt and black pepper
  • sesame oil and cilantro sprigs to serve

STEPS :

Chinese Crab & Corn Soup
  1. Puree the corn with one-quarter of the stock in a food processor or blender until smooth.
  2. Pour the remaining stock into a pan and add the scallions, ginger, garlic, and soy sauce. Heat until the liquid bubbles at the edge.
  3. 3 Add the crabmeat and the corn puree and continue to heat until bubbles form again. Blend the cornstarch mixture into the soup and cook, stirring occasionally, for 10 minutes or until it thickens slightly. Add salt and pepper to taste.
  4. Drizzle a little sesame oil over each serving, garnish with cilantro sprigs, and serve immediately.