RCI-SP.002.0224.001
Velvet Corn Soup with Crab Meat
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989.
Prep10 min
Cook35 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- ginger minced1 small
- 2 teaspoon
- 1 tablespoon
- 6 cups
- sweet corn cream style2 cups
- eggs separated2 unityolks lightly beaten, whites stiffly beaten
- ¼ teaspoon
- ¼ teaspoon
Method
1
Bring chicken broth to a boil in a large pot over medium-high heat.
2
Add minced ginger and sweet corn cream style to the broth, stirring to combine well.
2 minutes
3
Dissolve cornstarch in sherry, then slowly pour this mixture into the soup while stirring constantly to prevent lumps.
3 minutes
4
Return the soup to a gentle simmer and cook until it thickens slightly, about 2-3 minutes.
5
Season the soup with salt and pepper, tasting and adjusting as needed.
6
Gently stir in the crab meat, being careful not to break it apart, and heat through without boiling.
2 minutes
7
Slowly pour the lightly beaten egg yolks into the simmering soup while stirring gently in a circular motion to create silky ribbons.
1 minutes
8
Carefully fold the stiffly beaten egg whites into the soup in two additions using a gentle upward folding motion to maintain their airy texture.
1 minutes
9
Ladle the soup into bowls and serve immediately while hot.