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Crab and Fresh Sweetcorn Soup
Crab and Fresh Sweetcorn Soup

Before you jump to Crab and Fresh Sweetcorn Soup recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone’s active participation. Each and every family must start making changes that are environmentally friendly and they must do this soon. The kitchen is a good starting point saving energy by going more green.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can certainly save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen alone offers you many small ways by which energy and money can be saved. Efficient living is something we can all do, without difficulty. It’s about being functional, most of the time.

We hope you got insight from reading it, now let’s go back to crab and fresh sweetcorn soup recipe. To cook crab and fresh sweetcorn soup you only need 10 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Crab and Fresh Sweetcorn Soup:
  1. Take Fresh Sweetcorn - removed from Cob - if you have to can use Tinned
  2. Prepare Olive Oil
  3. Prepare Spring Onions - really finely chopped
  4. Use fresh Ginger - chopped into Matchsticks
  5. Get Crab meat - as lumpy and whole as possible
  6. Prepare Chicken Stock
  7. Take Corn Flour (mix with 4 tbsp of the chicken stock to form a paste)
  8. Take Large Egg
  9. Use Sesame Seeds
  10. Prepare Red Chilli very finely chopped
Instructions to make Crab and Fresh Sweetcorn Soup:
  1. Put 220 Gr of the sweetcorn into a food processor and blend to a smooth purée.
  2. Put the oil in a pan over a medium heat. Add the spring onion and ginger and fry for 3-4 minutes, until the onion is softened, Do NOT Brown
  3. Add the crabmeat, sweetcorn purée and the stock and bring to the boil. Reduce the heat and simmer for five minutes
  4. Add the remaining whole sweetcorn and the cornflour paste and cook and Stir until thickened.
  5. Pass the beaten egg through a fine sieve held over the soup to create strings of egg in the soup. They should make strands.
  6. Put into 4 bowls and add a few more Spring onions, Sesame seeds and the Chilli to garnish

I just love this soup, and was spending a fortune at our local takeaway, but then it started to taste rubbish, couldn't taste nothing at all one night. So decided I'd do it myself and I was amazed at how easy it is,and cheap, too! This low-fat soup is packed with flavour and so simple to cook, from BBC Good Food magazine. We recommend you use a proprietary Brand name tinned corn = consistency. Green Giant is best, closely followed by Crabmeat and Sweetcorn soup is truly a Cantonese Classic, and is made from the delicious and subtle blending of crab meat and sweetcorn.

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