Crab and Sweetcorn Soup

Name: Crab and Sweetcorn Soup
Yield: Serves 6–8
Cuisine: Australia
Ingredients: 225 g (8 oz) crabmeat, flaked (fresh or canned); ½ teaspoon chopped fresh root ginger; 1 tablespoon dry sherry; 1.5 litres (2½ pints) fish stock, seasoned; 1 tablespoon cornflour mixed with 2 tablespoons fish stock or water; 100 g (4 oz) sweetcorn; 2 egg whites, lightly beaten; trimmed and chopped spring onions, to garnish; 1 tablespoon vegetable oil

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

This really tantalises the tastebuds, but if you don’t have any crab you could always use chicken (and chicken stock) instead.

Ingredients

1 tablespoon vegetable oil
½ teaspoon chopped fresh root ginger
225

Oceania
Australia
Pescatarian
Gluten-free
Soup

Method

Heat the oil in a large pan or wok and Stir-fry the ginger and crabmeat for 2 minutes. Tip in the stock, sherry and sweetcorn. Bring to the boil, then stir in the cornflour mixture to thicken. Remove the pan from the heat and pour in the egg whites in a thin stream. Garnish with the spring onions and serve immediately.