Sweetcorn and Crab Soup
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Ingredients
- 200 g white crab meat
- 300 g sweetcorn, tinned and drained
- 900 ml fish or vegetable stock
- 2 tbsp cornflour
- 1 large egg
- 1 tbsp light soy sauce
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 167 kcal
- Protein
- 15.1 g
- Carbohydrate
- 18.8 g
- of which sugars
- 4.5 g
- Fat
- 3.3 g
- of which saturates
- 0.8 g
- Fibre
- 2.1 g
- Salt
- 3.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the stock to a simmer in a large pan.
- 2
Add the sweetcorn and light soy sauce and simmer for 3 minutes.
- 3
Mix the cornflour with 2 tablespoons of cold water, stir into the soup and simmer for 2 minutes until slightly thickened.
- 4
Beat the egg and drizzle it slowly into the simmering soup in a thin stream, stirring gently so it forms soft ribbons.
- 5
Stir in the white crab meat and warm through for 1 minute.
- 6
Ladle into bowls and scatter with the spring onions to serve.
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