Sweet corn and crabmeat soup
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.
Heat oil in a heavy-based pot and sauté onions, ginger, garlic and salt for 5 minutes.
Add wine and simmer until it has reduced by half.
Stir in corn and stock, bring to the boil and simmer gently for 30 minutes.
During the cooking time you may need to skim the soup occasionally to remove any impurities.
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.
Remove soup from the heat as soon as you see the eggs forming fine ‘ribbons’.
Serve the soup in bowls, garnished with shallots and pepper.
Essence: The sweet, crunchy corn niblets and the freshest and sweetest crabmeat combine to create a wholesome and comforting soup.