crab-and-sweet-corn-soup

Crab and Sweet Corn Soup

2 Reviews

Prep: 5 min
Cook: 5 min
Ready In: 10 min

“A delicious soup that is perfect for anything from a summer lunch to a dinner party starter!” - by RICHMUSK

Ingredients

1 tablespoon vegetable oil
1 cup sweet corn kernels
2 cups fish stock
salt and pepper to taste
1 egg, beaten
1 (6 ounce) can crabmeat, drained and flaked

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

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.
To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.

Nutrition

Amount Per Serving (4 total)

Calories
149 cal
7%

Fat
6.1 g
9%

Carbs
9.6 g
3%

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Based on a 2,000 calorie diet

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Reviews (2)

Rate This Recipe

6

Dhav

May. 12, 2009

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

0

vickie_h

Mar. 24, 2013

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

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