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Corn and Crab Soup


1 ts Finely chopped ginger
4 oz Crabmeat
2 ts Sherry
1 Egg white
3 ts Cornflour
2 tb Cold water
1 pint Chicken stock or broth
1 ts Salt
4 oz Sweetcorn (canned cream style sweet corn)
1 Spring onion, finely chopped

Mix first 3 ingredients. Beat egg white and mix the cornflour and water to form a paste. Bring stock to a rolling boil, then add salt, corn, and crabmeat. When it comes to boil again, add cornflour mixture, stirring constantly. Add egg white, stirring, and garnish with spring onions.


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