Crabmeat soup #1
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Cooked crabmeat |
2 | Eggs | |
½ | Head Boston lettuce | |
1 | tablespoon | Cornstarch |
¼ | cup | Water |
6 | cups | Stock |
1 | teaspoon | Salt |
1 | dash | Pepper |
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, .