Creamy sweet corn and succulent crab meat combine to make a velvety rich soup. Whisked egg whites add an interesting texture.

Ingredients:
4 cups Chicken or fish stock
1 1/2 cup Creamed Style Sweet Corn
1/2 cup Crab Meat
1 tsp light soy sauce
2 tbsps corn starch
3 tbsps water or stock
2 egg whites, whisked
4 spring onions for garnish
Salt and pepper (to taste)

Steps:
1. Bring the stock to a boil in a large pan. Add the sweet corn, crabmeat, seasoning and soy sauce. Allow to simmer for 4 – 5 minutes.

2. Mix the cornflour and water or stock and add a spoonful of the hot soup. Return the mixture to the soup slowly while stirring occassionally and bring back to the boil. Cook until the soup thickens.

3. Turn off the heat.  Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving.

4. Slice the onions thinly on the diagonal and scatter over the top to serve.

Serves: 4 – 6

Source: http://www.cookitsimply.com

Another egg recipe… I really have to try this!!!

Ingredients:
4 cups chicken broth
1 scallion with green top
2 very thin slices of cooked ham or prosciutto
2 egg whites
1/4 tsp cream of tartar
salt and white pepper to taste

Before you start:
Chill metal bowl in freezer for 3 minutes

1. Bring soup stock to boil in covered saucepot.

2. While stock is boiling, fine-mince scallion. Set aside. Fine-mince ham and set aside.

3. Add egg whites and cream of tartar to metal bowl. Beat on high until egg whites are stiff but not dry, about 2 minutes.

4. When stock boils, remove from heat, and spoon egg whites gently onto top of soup with teaspoon. Egg white blossoms should float on surface of soup.

5. Sprinkle scallions and ham over top of egg whites. Add salt and pepper to taste.

6. Laddle to soup bowls and serve immediately.

source: The 15-minute Chinese Gourmet by Elizabeth Chiu King

A simple recipe that’s yummy to eat and nice to see. The color and sweetness of the tomato contrasts with the egg and scallions. This soup is tasty all year round. Something my mom frequently cooks when we were kids.

Ingredients:
4 cups chicken broth
1 large or 2 small ripe tomatoes
1 egg, well beaten
2 tbsps diced fresh scallions or 1 scallion with green top, diced
1 tsp sesame oil
salt and pepper to taste

1. Bring soup stock to boil in covered saucepot.

2. While stock is boiling, wash tomato and cut off front end. Cut tomato in half, then slice thingly into 1/8 inch wedges. Add tomato wedges to boiling soup stock, cover, and continue cooking on moderate high heat for 4 minutes.

3. Turn off heat. Slowly pour in beaten egg and stir gently, until egg is cooked, about 30 seconds. Add diced scallions and sesame oil. Add salt and pepper to taste.

4. Laddle to soup bowls and serve.

source: The 15-minute Chinese Gourmet by Elizabeth Chiu King

Purée of Vegetable Soup

(source: improvised from Purée of Onion, Leek, and Celery Soup by Maya Kitchen Mix and Match Meals 5 cookbook)

Ingredients:

3 ½ tbsp. margarine
½ cup sliced onions, leek, and celery
1 cup sliced vegetables (get whatever you have in the ref. For this recipe, I used carrots, potatoes, parsley, and tomatoes)
3 ½ tbsp. all purpose flour (reduce quantity if potatoes are included)
4 cup white chicken stock
pinch of thyme
bay leaf
salt and pepper to taste

Procedure:

In a casserole, slightly sauté in margarine all the sliced vegetables. Coat vegetables with flour and stir fry for a few minutes. Cool slightly. Gradually mix in the hot stock. Bring to boil, stirring constantly. Add the herbs and simmer for approximately 45 mins; skim when necessary. Discard bay leaf. Transfer the soup mixture to a food processor (I used our ever reliable smoothie blender for this) and blend until smooth. Season to taste. Serve hot.