Light Ginger and Crab Soup
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Time
prep 0:15
total 0:30
Ingredients
| 8 oz. | crab meat, picked over | | 3 cups | chicken stock | | 2 slices | fresh ginger, unpeeled | | 1 | sm. carrot, peeled and grated | | 1/4 lb. | snow pea pods, cut diagonal 1-inch | | 1 | whole green onion, chopped | | 2 tbsp. | dry sherry | | 1 tsp. | white vinegar | | Salt and cayenne pepper, to taste |
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Instructions
In a medium saucepan, bring chicken stock and ginger to a simmer. Drop carrots into simmering stock; simmer for 30 seconds. Remove pan from the heat and remove ginger slices. Stir in the rest of the ingredients and serve.
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