Sweetcorn Soup with Crab & Homemade Soured Cream
Serve with chunky pieces of wholemeal, multigrain or olive bread.
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- 25 g
- 1 large
- banana shallot, sliced
- 1 tsp
- medium curry powder
- 12 oz
- 1/4 pt
- white wine, sauvignon grenache or blanc
- 1 pinch
- salt and pepper to taste
- 8 fl
- ounces of double cream
- 2 tsp
- lemon juice, fresh
- 3 1/2 oz
- picked white crabmeat
- water to cover
1Heat a large frying pan until medium hot. Add the butter, shallot and curry powder and fry for 2-3 minutes, or until just softened.
2Add the sweetcorn and then pour in the wine and enough water to just cover.
3Bring to a simmer, add half of the cream and then season with salt and black pepper.
4Bring the mixture back to the boil, remove from the heat to cool slightly and then transfer to a blender. Bend until very smooth and light, for a good 5 mins then return the soup to the pan to heat though.
5Make some soured cream by whisking the remaining cream with the lemon juice until thickened. It takes a while but is well worth it!
6Ladle the soup into a serving bowl and then sprinkle with a little of the crab and add a spoonful of the now firm soured cream in the middle.
7Enjoy how wonderfully light, tasty and warming this soup is!