Quick, easy and healthy soup.
- Crabmeat - 100 g (0.2 lbs)
- Canned Creamed Sweetcorn, Drained - 425 g (0.9 lbs)
- Water - 600 ml (20.3 oz)
- Salt - to taste
- White Pepper - ½ tsp
- Cornflour - 2 tsp
- Egg - 1
- Chopped Tarragon - 1-2 tbs
If using frozen crabmeat, blanch the flesh in boiling water for 30 seconds. Remove with a slotted spoon and set aside.
Place the crab and sweetcorn into a saucepan, add water and bring it to a boil. Simmer for 2 minutes. Season with salt and pepper.
Dissolve the cornflour in 2 tbs water. Stir in the soup gradually, and keep on stirring until the soup has thickened.
Stir in the egg quickly. Optionally, sprinkle with tarragon.
Also known as: Soup With Crab And Sweetcorn