Crab and sweetcorn soup

Ingredients

450g tinned sweetcorn kernels

2tsp dry sherry

5tsp cornflour

600 ml stock or water

100 g crab sticks,flaked

2 eggs 

soy sauce 

1. Set aside 8 tablespoons of the whole sweetcorn kernels . lightly puree the remaining sweetcorn kernels with a little of the liquid from the tin to make a thick cream - but make sure you don't let it become completely smooth

2. Mix the sherry with the cornflour and add to a pan with the chicken stock or water and pureed sweetcorn . Heat gradually , stirring all the time until the soup thickness . Then add the flaked crab sticks and reserved sweetcorn kernels

3. Turn down the heat so the soup is at a gentle simmer . Beat the eggs together in a small bowl or jug , than pour it into the soup in a thin stream over the prongs of a fork . Move the fork in a circular motion as you pour , so that the egg is evenly distributed throughout the soup . Then as the egg cooks it will form strands . Finally sprinkle a few drops of soy sauce over the soup.