Crab and Sweet Corn Soup

2
RICHMUSK 0

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

Ingredients

10 m servings 149 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 714 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

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  1. 2 Ratings

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Pleasantly sweet and tangy. But hard to find the proportion of salt to be used.

I am wanting to try this recipe but was wondering if vegetable stock could be used instead of the fish stock? Ideas anyone ?