Ginger crab soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Homemade chicken stock |
| 2 | Thin slices | |
| Unpeeled | ||
| 1 | small | Carrot |
| ¼ | pounds | Snow peas |
| 6 | ounces | Fresh or frozen crabmeat -- |
| Thawed | ||
| 1 | Green onion -- chopped | |
| 2 | tablespoons | Dry sherry -- or to taste |
| 1 | teaspoon | White vinegar -- or to |
| Taste | ||
| Salt and cayenne pepper -- | ||
| To taste | ||
| Fresh ginger root -- | ||
Directions
1. In a medium saucepan, bring chicken stock and ginger to a simmer.
2. Peel carrot and cut into 1-½- to 2-inch-long julienne strips, the size of thin noodles. Remove strings from snow peas; cut snow peas on the diagonal into 1-inch pieces.
3. Drop carrots into simmering broth; simmer 30 seconds.
4. Remove pan from heat and remove ginger slices.
5. Stir in snow peas, crabmeat, and onions. Season to taste with sherry, vinegar, salt, and cayenne.
Microwave Version
1. Peel carrot and cut into 1-½- to 2-inch-long julienne strips, the size of thin noodles. Remove strings from snow peas; cut snow peas on the diagonal into 1-inch pieces.
2. Place chicken stock and ginger in 2-quart casserole. Cover tightly and microwave on 100% power to boiling, 4 to 6 minutes.
3. Add carrots to broth. Microwave on 100% power 30 seconds.
4. Remove ginger slices. Continue with step 5 as directed above. Serve immediately.
Preparation Time: About 15 minutes Recipe By : the California Culinary Academy From: Stephanie Da Silva
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