Corrected: Corn and Crab Soup - 29g Carbs, 4g Fiber
Recipe By:
Serving Size: 5
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Seafood
2 fresh corn cobs
1 clove garlic -- sliced
1 bay leaf
1 teaspoon vegetable oil
3 spring onion -- (scallions), finely sliced
6 ounces cooked crabmeat
2 egg whites
sea salt and white pepper
2 pints vegetable stock
Cut kernels off cobs and set aside.
Place cob, husks, garlic and bay leaf into a large saucepan with 2 pints of vegetable stock; bring to the boil. Reduce heat and simmer for 45 minutes.
Heat vegetable oil in a second pan. Cook the corn kernels and scallions for 15 minutes, or until softened.
Strain the hot stock over the corn and bring back to the simmer. Cook for 15 minutes.
Add the crabmeat and stir through lightly whisked egg whites until egg
ribbons form. Season to taste. Serve with finely chopped green onions.
Serves 4 to 6
ChupaNote: add a couple of drops of toasted sesame oil to each bowl before serving. Swirl oil in a pattern on surface of soup with a fork.
Cuisine: "Asian"
Source: "Blood Sugar: Inspiring Recipes for Anyone Facing the Challenge of Diabetes and Maintaining Good Health by Michael Moore"
S(Formatted by Chupa Babi): "July 2012"
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Per Serving (excluding unknown items): 209 Calories; 5g Fat (20.1%
calories from fat); 14g Protein; 29g Carbohydrate; ; 29mg Cholesterol; 1429mg Sodium
Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat.
Nutr. Assoc. : 26338 0 0 0 0 2925 0 0 0
