Wednesday, September 2, 2009

Sweet Corn and Crabmeat Soup


2 cup frozen or canned sweet corn kernels
100g crabmeat
1 spring onion, finely chopped
3½ cup water
2 tsp chicken stock powder
3 tbsp cornflour1
½ tbsp light soy sauce
2 tbsp chopped spring onion greens to garnish

  • Chop the corn in a food processor until partially ground.
  • Mix corn, crabmeat and white parts of the spring onion in a saucepan, add water, stock powder and cornflour. Bring to the boil and simmer, stirring, until thickened.
  • Season with soy sauce. Pour into soup bowls and garnish with the spring onion greens.

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