Friday Food : Crabmeat and sweetcorn soup

Warming crabmeat and sweetcorn soup

1 tbsp sesame oil

1cm ginger, chopped finely

1 can tinned crabmeat

1 large can sweetcorn

1 teaspoon cornflower

2 spring onions, chopped

1chicken stock cubes

875ml water

1 egg

Fry the spring onion and ginger in the sesame oil. Add the crabmeat, sweetcorn and cornflour. Stir so that the ingredients are covered in the cornflour.  Once heated through, cover the mixture in the chicken stock. Heat until the broth is thickening (approximately 5-10 mins).

Once thickening, blend the mixture to make a soup consistency using a hand blender.

Next, crack an egg into a sieve over the pan. Whisk the egg through the sieve and allow the strings of egg to fall into the soup. Serve whilst hot with a spring onion garnish.