Egg and Crab Soup

This Oriental style soup makes an excellent starter for a Chinese meal.

Work plan
15min preparation/cooking

Calories per serving: 65

Nutritional advice
This soup has quite a high protein and fibre content, contributed mainly by the sweetcorn.

Ingredients
1L good chicken stock
210g canned sweetcorn
50g can of dressed crab
1 tbsp cornflour
1 tbsp dry sherry
salt and pepper
2 large eggs, beaten

Method

1. Place the stock, the sweetcorn together with its liquid and the crab meat in a large pan, bring to the boil the reduce to a simmer.
2. Mix the cornflour to a paste with the sherry. add to the pan, stirring until the soup thickens, then season to taste.
3. add the beaten egg in a thin drizzle, stirring continuously, cook for a further minute then serve at once.

Microwave

1. Place the stock, sweetcorn and crab in a large ovenproof dish and heat on high for 1omin
2. Add the cornflour, mixed to a paste with the sherry and heat for a further 2-3min on high. Season well to taste.
3. Add the beaten egg. Stirring continuously, then serve at once.

Variations
Egg and sweetcorn soup: Use larger can of sweetcorn and omit the crab meat.
Egg and chicken soup: Substitute 75-100g chicken for the crab meat, left over turkey could also be used.

Storage
Unsuitable for freezing

Servings:
Serves 6