In ‘ Comfort Food Fix’ by Ellie Krieger
Ingredients: [‘sweet corn’, ‘low sodium chicken broth’, ‘canola oil’, ‘scallions’, ‘fresh ginger’, ‘chinese wine’, ‘cornstarch’, ‘cold water’, ‘lump crabmeat’, ‘rice vinegar’, ‘low sodium soy sauce’, ‘egg’, ‘salt’, ‘white pepper’]
Quantity of Ingredients: [“6 ears sweet corn (or 4 cups frozen corn kernels, thawed)”,”6 cups low sodium chicken broth”,”1 tablespoon canola oil”,”2 scallions, finely sliced, white and green parts separated “,”1 tablespoon grated fresh ginger”,”2 tablespoons Chinese wine or 2 tablespoons dry sherry”,”2 tablespoons cornstarch”,”2 tablespoons cold water”,”8 ounces lump crabmeat, drained and picked over for shells and cartilage “,”2 teaspoons rice vinegar”,”1 tablespoon low sodium soy sauce”,”1 large egg, lightly beaten “,”1/2 teaspoon salt”,”1/8 teaspoon white pepper”]
Number of Servings: 4
Steps: [‘If using ears of corn, use a knife to remove the kernels, collecting any juices that are released; discard the cobs.’, ‘Place 2 cups of the corn kernels and 1 cup of the broth in a blender and puree until smooth.’, ‘Heat the oil in a soup pot over med-high heat.’, ‘Add the scallion whites and cook, stirring 1 minute.’, ‘Stir in the ginger and add the remaining 5 cups broth, the remaining corn kernels with any juices, the pureed corn mixture, and the cooking wine; bring to a boil.’, ‘Decrease heat to med-low and simmer for 10 minutes.’, ‘In a small bowl, stir together the cornstarch and the water until the cornstarch is dissolved.’, ‘Slowly add the mixture to the soup and cook over med-high heat, stirring constantly, until the soup boils and thickens.’, ‘Decrease heat to med-low, add the crab, vinegar, and soy sauce; cook until the crab has heated through, about 1 minute.’, ‘Drizzle in the egg, stirring constantly, and cook for 1 minute more.’, ‘Season with salt and white pepper, to taste.’, ‘Serve garnished with scallion greens.’, ‘340 calories per 2 cup serving.’]