Crab and Sweet Corn Soup

Sweet corn is briefly fried, then simmered in fish stock before serving over crab. A delicious soup that is perfect for anything from a summer lunch to a dinner party starter!

• Preparation Time: 5 mins
• Cooking Time: 5 mins
• Total Time: 10 mins
• Calories: 149 Calories

Ingredients

• 1 egg, beaten
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 cup sweet corn kernels
• 2 cups fish stock
• 1 (6 ounce) can crabmeat, drained and flaked

Recipe Instructions

Step 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.

Step 2

To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.