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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