Crab Soup
Soups • European
Description
A quick, thick soup that features sweet corn prominently: you'll need as much as 400 grams.
Ingredients
- Crab sticks in brine 5 oz
- Ginger 0 oz
- Chicken fillet 10 oz
- Chicken Egg 2 pieces
- Milk 5 fl oz
- Corn Flour for Polenta 1 tablespoon
- Chicken Broth 0 qt
- Canned Corn 15 oz
- Scallions 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Finely chop the crayfish tails, slice the chicken meat thinly, and mince the ginger very finely. Mix together, then add the beaten egg whites, followed by the milk and corn flour.
Step 2
Bring the chicken broth to a boil in a pot, then add the corn and the mixture of whipped egg whites with chicken and crab meat. Cook for 7 minutes, taste, and season with salt. Serve the soup garnished with finely chopped green onions.
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