Velvet Corn Soup

1. 1

   In small bowl, beat the egg whites with a fork until frothy. Then beat in the milk.

2. 2

   Have the corn, egg whites mixture, chicken stock, salt, cornstarch mixture and crab meat within easy reach. In a 2-quart saucepan, bring the chicken stock to a boil over high heat.

3. 3

   Add the corn and salt, stirring constantly, bring to boil again.

4. 4

   Give the cornstarch mixture a quick stir to recombine it and pour it into the soup.

5. 5

   Cook, stirring constantly, until the soup has thickened and becomes clear.

6. 6

   Turn off heat and immediately pour in the egg white mixture, stirring only once. Quickly pour the hot soup into a tureen or individual bowls and sprinkle with the crab meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.