Public recipe with member extras
Soy Milk Corn and Crab Soup
A silky corn and crab soup thickened with soy milk in place of the traditional egg-white-only base.
Savory Soups, Sauces & Entrées · Elegant Weeknight Dinners · Chinese-American Classics
What you need
Ingredients
- 4 cups Chicken Stock
- 1 can Creamed Corn
- 1/2 lb Lump Crab Meat
- 1 tbsp Cornstarch, mixed with 2 tbsp water
- 1/2 cup Unsweetened Soy Milk
- 2 Egg Whites, lightly beaten
- Scallions, to finish
Method
Instructions
- Bring the stock to a simmer and stir in the creamed corn.
- Add the crab meat and simmer gently 3 minutes.
- Stir in the cornstarch slurry to thicken.
- Remove from direct heat, stir in the soy milk, then return to a very low heat.
- Drizzle in the egg whites while stirring gently to form ribbons, and finish with scallions.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
The complete recipe is free
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