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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A delicious soup that is perfect for anything from a summer lunch to a dinner party starter! Ingredients:
1 tablespoon vegetable oil |
1 cup sweet corn kernels |
2 cups fish stock |
salt and pepper to taste |
1 egg, beaten |
1 (6 ounce) can crabmeat, drained and flaked |
Directions:
1. Heat the oil in a saucepan over medium-high heat. Add the corn, and fry for about 30 seconds. Pour in the fish stock, and season with salt and pepper. Simmer over medium-low heat for a few minutes. Drizzle in the egg while slowly stirring the soup to create a white swirl.
2. To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.
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