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crab and sweetcorn soup

#1
this is a recipe i got from a slimming world magazine a few years ago, and its another of my favourites, and easy and quick


tin of crabmeat or fresh crab is better
tin of sweetcorn
2 egg whites
chicken or veg stock
tablespoon of cornflour
1/2 teaspoon ginger
dash of milk

make stock in big pot, bring to boil then simmer
add sweetcorn ( i use 2 veg stock cubes or veg bouillion)

meanwhile
put crab and ginger in bowl and mix together with cornflour and milk

then add this mix to the stock pot.

simmer for 10 mins

whisk the egg whites till quite frothy and then add to simmering stock pot, stir in.

simmer for another couple of mins

serve soup. with some chopped spring onions floating ontop
 
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#2
Sounds lovely, one of my favourites but it's never occured to me that I could make it. Do you know if it comes out clear like having it in a Chinese restaurant ? Not that I can have it just yet anyway, still in foodpack world. Might make it for OH though!
 
#3
mmm it does sound yummy!!

I love the Crab and sweet corn soup at chinese restaurants and am forever trying to replicate it!

SSing though so can't try it
 


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