Recipe of Speedy Crab and Fresh Sweetcorn Soup
Hey everyone, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Steps to Make Award-winning Crab and Fresh Sweetcorn Soup. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Crab and Fresh Sweetcorn Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crab and Fresh Sweetcorn Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Crab and Fresh Sweetcorn Soup is 1 Tb4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Crab and Fresh Sweetcorn Soup estimated approx 10-15 min.
To get started with this recipe, we have to prepare a few ingredients. You can have Crab and Fresh Sweetcorn Soup using 10 ingredients and 6 steps. Here is how you cook it.
My Sisters Fav for her Birthday Dinner
Ingredients and spices that need to be Prepare to make Crab and Fresh Sweetcorn Soup:
- 300 Gr Fresh Sweetcorn - removed from Cob - if you have to can use Tinned
- 1 Tbls Olive Oil
- 3 Spring Onions - really finely chopped
- 2.5 cm fresh Ginger - chopped into Matchsticks
- 250 Gr Crab meat - as lumpy and whole as possible
- 1 Ltr Chicken Stock
- 1 Tsp Corn Flour (mix with 4 tbsp of the chicken stock to form a paste)
- 1 Large Egg
- 1 Tbls Sesame Seeds
- 1 Red Chilli very finely chopped
Steps to make Crab and Fresh Sweetcorn Soup
- Put 220 Gr of the sweetcorn into a food processor and blend to a smooth purée.
- Put the oil in a pan over a medium heat. Add the spring onion and ginger and fry for 3-4 minutes, until the onion is softened, Do NOT Brown
- Add the crabmeat, sweetcorn purée and the stock and bring to the boil. Reduce the heat and simmer for five minutes
- Add the remaining whole sweetcorn and the cornflour paste and cook and Stir until thickened.
- Pass the beaten egg through a fine sieve held over the soup to create strings of egg in the soup. They should make strands.
- Put into 4 bowls and add a few more Spring onions, Sesame seeds and the Chilli to garnish
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