Crab And Corn Soup - cooking recipe

Ingredients

1/2 lb. crab meat
1 1/2. corn kernels
6 c. chicken stock
2 1/2 Tbsp. sherry
2 eggs, separated
2 tsp. cornstarch
2 1/2 tsp. water
1 tsp. salt

Preparation

Shred crab meat.
Mix corn with chicken stock and bring to a boil.
Stir in crab meat and sherry.
Gradually stir in beaten egg yolks.
Mix cornstarch with water and stir into soup.
Bring to a boil constantly.
Beat egg whites and fold into soup.
Cook for a few minutes.
Add salt and pepper.