Corn Soup Fusion Style


* 1 l of chicken broth from boiling chicken claws and bones
* 100 g of skinless and nonfat chicken breast meat, minced
* 1 whole crab
* 1 can of finely sweet corn
* 1 fresh sweet corn, finely grated
* 3 tbsp. of cornstarch + 2 tbsp. of water
* 3 stalks of spring onion, finely sliced, separated the white and green parts
* 1 tbsp. of chopped celery
* 2 whole egg whites, shaken off
* 1 tbsp. of soy sauce
* Pepper
* Salt


* 200 g of baguette, sliced into 1 cm oblique
* 2 tbsp. of margarine
* 40 g of grated cheese

How to make:

* Boil crab. Take the meat. Store in the refrigerator.
* Give minced chicken with soy sauce, pepper, and green parts of the scallions.
* Get hold of a marble.
* Boil chicken broth with a little salt.
* Insert the chicken balls.
* Once the chicken balls float, put canned corn and cornstarch solution with a given pepper and white parts of the scallions. Stir until boiling and slightly thickened. Taste.
* When it will be eaten, boil soup. Drizzle the beaten eggs. Allow a minute then stir until stringy. Give extra pepper if necessary.
* Serve immediately and sprinkle with crab meat, sliced celery, and French bread.


* Rub one side of French bread with margarine then sprinkle with cheese.
* Bake in preheated oven at 180°C.

For 4 servings.

Nutritional facts per serving:

* Calorie: 354 kcal
* Protein: 17.5 g
* Fat: 9.3 g
* Carbohydrate: 55.8 g
* Cholesterol: 22.4 mg
* Fiber: 5.5 g

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