From the kitchen
Soy Milk Corn and Crab Soup
A lightly creamy corn soup with cooked crab and soft egg ribbons.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 4 cups low-salt chicken stock
- 1 can creamed corn (15 oz)
- 1/2 lb cooked lump crab meat, checked for shells
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1/2 cup plain unsweetened soy milk
- 2 egg whites, lightly beaten
- 1 scallion, thinly sliced
- Salt and white pepper, to taste
Method
- Simmer stock and creamed corn for 5 minutes.
- Stir slurry again, pour into the soup and simmer for 1 minute, stirring.
- Reduce heat and add soy milk. Stream in egg whites while gently moving the broth. Cook until the whites set and the soup reaches 160°F.
- Fold in cooked crab and heat gently until steaming throughout. Taste, season and serve with scallion.
Cook with confidence
Before you start
What to expect
A lightly creamy corn soup with cooked crab and soft egg ribbons.
Before you begin
Use a measured can of creamed corn and inspect crab for shell fragments.
The important cue
Thicken before adding soy milk and cook the egg whites completely.
At the table
Fold crab in gently so its larger pieces remain visible.
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