Post by carnation037 on Feb 12, 2003 21:01:53 GMT -6
Crab and Egg Soup
6 cups (1.5 L) fish or chicken stock
4 eggs, lightly beaten
2 Tbs (30 ml) cornstarch (cornflour) mixed with
4 Tbs (60 ml) cold water
12 oz (375 g) fresh, canned, or frozen crab meat
Salt and freshly ground pepper to taste
2 scallions (spring onions), green and white parts,
very thinly sliced
Bring the stock to a boil over moderate heat and dribble the beaten
eggs in slowly while stirring the stock gently. Boil for 2 minutes
and stir in the cornstarch mixture. Boil gently, stirring constantly,
until the soup is clear and slightly thickened. Stir in the crab meat
and boil until heated through. Taste and adjust the seasoning if
necessary with salt and pepper. Sprinkle with sliced scallions and
serve immediately. Serves 4 to 6.
6 cups (1.5 L) fish or chicken stock
4 eggs, lightly beaten
2 Tbs (30 ml) cornstarch (cornflour) mixed with
4 Tbs (60 ml) cold water
12 oz (375 g) fresh, canned, or frozen crab meat
Salt and freshly ground pepper to taste
2 scallions (spring onions), green and white parts,
very thinly sliced
Bring the stock to a boil over moderate heat and dribble the beaten
eggs in slowly while stirring the stock gently. Boil for 2 minutes
and stir in the cornstarch mixture. Boil gently, stirring constantly,
until the soup is clear and slightly thickened. Stir in the crab meat
and boil until heated through. Taste and adjust the seasoning if
necessary with salt and pepper. Sprinkle with sliced scallions and
serve immediately. Serves 4 to 6.