-
-
My review
Crab and Sweet Corn Soup
2 made it |
3 reviews
| 0 photos
0
RICHMUSK
"A delicious soup that is perfect for anything from a summer lunch to a dinner party starter!"
Added to shopping list.
Go to shopping list.
Ingredients
10 m servings 149Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
5/11/2009
Pleasantly sweet and tangy. But hard to find the proportion of salt to be used.
9/27/2015
Very good- SUPER easy! I'd double the recipe if feeding 4 people though!
3/24/2013
I am wanting to try this recipe but was wondering if vegetable stock could be used instead of the fish stock? Ideas anyone ?