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Sweet corn and crabmeat soup

Sweet corn and crabmeat soup



  • 1.

    Remove kernels from corn cobs by running a sharp knife down the sides of each cob – you should have about 3 cups of corn kernels.

  • 2.

    Heat oil in a heavy-based pot and sauté onions, ginger, garlic and salt for 5 minutes.

  • 3.

    Add wine and simmer until it has reduced by half.

  • 4.

    Stir in corn and stock, bring to the boil and simmer gently for 30 minutes.

  • 5.

    During the cooking time you may need to skim the soup occasionally to remove any impurities.

  • 6.

    Stir through crabmeat and soy sauce, then lower heat and slowly pour the beaten eggs into the soup in a thin stream, stirring constantly with a fork.

  • 7.

    Remove soup from the heat as soon as you see the eggs forming fine ‘ribbons’.

  • 8.

    Serve the soup in bowls, garnished with shallots and pepper.

  • 9.

    Essence: The sweet, crunchy corn niblets and the freshest and sweetest crabmeat combine to create a wholesome and comforting soup.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Sweet corn and crabmeat soup.


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Posted by TremaineReport
More? I just love your soup.
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