Crabmeat soup #1

4 Servings

Ingredients

QuantityIngredient
1cupCooked crabmeat
2Eggs
½Head Boston lettuce
1tablespoonCornstarch
¼cupWater
6cupsStock
1teaspoonSalt
1dashPepper

Directions

1. Flake and pick over crabmeat. Beat eggs lightly. Chop lettuce. Blend cornstarch and cold water to a paste.

2. Bring stock to a boil. Add salt and pepper. Stir in eggs quickly; reduce heat to medium. Add cornstarch paste and cook stirring, until soup thickens and is smooth.

3. Add crabmeat and lettuce and cook, stirring, only to heat through.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .