Corn and Leek Soup with Crab Meat

Ingredients

• 3 cm ginger
• 1 clove garlic
• 1 tbsp corn germ oil
• 250 g pre-cooked crab meat
• 800 ml poultry broth (or vegetable broth)
• 400 g corn kernels
• 1 stalk leeks
• 3 tbsp light soy sauce

Instructions

1. 1.

   Peel and finely chop the ginger and garlic. Sauté them until translucent in hot oil. Stir in the shredded crab meat, cook briefly, then deglaze with broth. Rinse the corn, add it to the pot, and simmer the soup for about 10 minutes.

2. 2.

   Wash, trim, and slice the leeks into rings. Cut a few strips of dark green for garnish; use the rest elsewhere. Add the leeks during the last 3-4 minutes of cooking. Finish by seasoning with soy sauce and serve in bowls.