Crab Soup

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Tasty Culinary School : Crab Soup Recipe
Crab Soup

Crab Soup

Crab Soup Directions

670 kilojoules/ 160 calories per serving 2 tspn olive oil ½ cup chopped spring onions (scallions) 1 pimento, drained and chopped 4 bacon rashers, rind and fat removed, chopped 1 cup canned chicken soup 3 cups degreased chicken stock 2 tblspn cornflour, dissolved in 3 tblspn water ½ cup freshly cooked crab meat 2 eggs, lightly beaten 1 tblspn chopped chives

1. Heat the oil in a large frying pan over moderate heat. Add the spring onions, pimentos and bacon, cook for 3 minutes, remove from heat.

2. Heat he soup and stock in a large saucepan, add dissolved cornflour, cook over moderate heat, stirring constantly, until soup begins to thicken.

3. Add the crab meat, spring onions, pimentos and bacon, cook for a further 1 minutes.

4. Just before serving, stir in the beaten eggs and garnish with chopped chives.