Shirley Palace

Crab / Chicken and Sweet Corn Soup (Soupe de Crabes / Poulet et Maïs )

Ingredients:
125 grams of crab meat or 175 grams chicken breast meat
1/2 teaspoon freshly crushed ginger
2 egg whites
3-4 tablespoons milk
1 tablespoon cornflour paste
600 ml chicken or vegetable stock
225 grams canned creamed sweet corn
Salt and pepper to taste
Finely chopped spring onions

Method:
Flake the crab meat. Alternatively coarsely chop the chicken meat. Mix the flaked crab meat or coarsely chopped chicken with the crushed ginger.
Whisk the egg whites until frothy in a container large enough to contain the flaked crab or chopped chicken, then add the milk and cornflour paste. Mix well together and beat until smooth. Blend in manually the crab meat or the coarsely chopped chicken.
Bring the stock to the boil, add the creamed sweet corn. Simmer the stock and creamed sweet corn for 1 minute. Stir in the crab or chicken pieces and the egg white mixture. Mix well together and allow to simmer for 2 minutes or until the chicken is cooked. Season with salt and pepper to taste. Stir gently until well blended.
Serve hot, garnished with chopped spring onions. Perfect as an entrée for all meals.