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Crab and Sweet Corn Soup

Rated as 4.33 out of 5 Stars

"A delicious soup that is perfect for anything from a summer lunch to a dinner party starter!"
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10 m servings 149 cals
Original recipe yields 4 servings


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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.

Nutrition Facts

Per Serving: 149 calories; 6.1 g fat; 9.6 g carbohydrates; 13.6 g protein; 84 mg cholesterol; 714 mg sodium. Full nutrition

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

Very good- SUPER easy! I'd double the recipe if feeding 4 people though!

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