Crab and Sweetcorn Soup

Serves: 6 , Calories: 95, Fat: 1.2g

Ingredients:
2 tbs. Chinese wine
1 tsp. salt substitute
1/2 tsp. pepper
2 tbs. corn starch
6 cups of vegetable stock
1 cup of corn kernels
2 egg whites
fresh coriander


Method:

Place the corn in a blender and pulse blend until coarsely chopped. In a saucepan, bring the stock to the boil with the corn. Add seasonings, wine and crab meat. Adjust seasoning if necessary. Thicken slightly with the corn starch, and lastly beat in the egg white in a steady stream. Remove from heat immediately and serve with torn coriander leaves.