Crab & asparagus soup

editor

Serves 2-3

1 can of cut baby corn
1 can of crab meat
1/2 lb of fresh asparagus
2 cups of chicken broth
1 egg, separated

2 tablespoons of cornstach
2 tablespoons of cold water

vegetable oil
black pepper to taste

1. Cut asparagus into 1” pieces. Heat oil in pan over medium heat. Fry for ~30 seconds.
2. Heat chicken broth over medium heat to a low boil. Drop in egg whites and stir.
3. Lower heat to medium, add baby corn, asparagus and crab meat.
4. Cook over medium heat until asparagus is cooked through, 10-15 minutes
5. In a small bowl, stir cornstarch in the cold water.
6. Turn off heat on soup, pour in cornstarch mixture, season with black pepper and serve.

Editor’s note: If you don’t like the taste of cornstach, substitute an equal of arrowroot starch, which is milder.