Velvet Corn Soup with Crab
| Yield: | 4 Servings |
| Categories: | Soups |
| 4 | lg | Fresh ears of corn |
| 1 | qt | Chicken stock |
| Salt | ||
| 1 | ts | White pepper |
| 1 | ts | Fresh ground ginger |
| 1 | tb | Cornstarch dissolved in |
| 2 | tb | Cold water |
| 2 | Egg whites; beaten | |
| 8 | oz | Crabmeat |
| 1 | Scallion; chopped |
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