CORN CRAB SOUP
2011.09.19
Ingredients:
2 tbls Olive Oil
4 ears fresh corn
1/2 cup sliced green onions
8 cups chicken stock
1/2 lb cooked fresh crab meat
3 eggs lightly whisked
3/4 cup water
1 1/2 tbls flour
4 tbls tapioca flour
Salt and pepper to taste
Directions:
Heat olive oil over medium heat in a stock pot and saute corn and green onions (saving a few for garnish) for one minute. Add stock and bring to a boil.
Mix water, flour and tapioca flour to make a slurry.
Add crab meat to the stock pot and return to a boil.
Turn off heat and slowly add whisked egg in a steady stream while constantly stirring. Cook soup until thickened then serve with a garnish of green onions.
Season with salt and pepper.
Recipe Courtesy of Kim Kissling.
