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| Velvet Corn Soup With Crab Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
4 large fresh ears of corn
1 quart chicken stock
1 salt
1 teaspoon white pepper
1 teaspoon fresh ground ginger
1 tablespoon cornstarch dissolved in
2 tablespoon cold water
2 egg whites; beaten
8 oz crabmeat
1 scallion; chopped
Cooking Directions:
Using a sharp knife, slice the kernels of fresh corn from their cobs into a bowl, being careful not to cut too deeply into the cob. Put in a food processor and grind fine. Place the chicken stock in a saucepan and bring to a boil. Add the corn, salt, white pepper, and fresh ginger, stirring constantly. Bring to a boil again. Turn to a low heat and cook for 5 minutes. Pour in the cornstarch mixture. Stir constantly until the soup has thickened and become clear. Immediately pour in the egg whites, still stirring. Add crabmeat. Turn off the heat and quickly pour the hot soup into a tureen and sprinkle with chopped scallions.
HU-NAN
CHESTNUT ST., PHILADELPHIA
WINE:TRAPICHE CHARDONNAY,1977
From the . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
soups
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