Sweetcorn Soup with Crab & Homemade Soured Cream

Colin Callan

By
@BathGnome

You can use tinned or frozen sweetcorn for this recipe. Please feel free to alter or substitute the amounts of cream etc to your taste.

Serve with chunky pieces of wholemeal, multigrain or olive bread.

Enjoy!


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Rating:

Serves:

2 to 4 if a snack or a main

Prep:

10 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

25 g
butter
1 large
banana shallot, sliced
1 tsp
medium curry powder
12 oz
sweetcorn
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

Directions Step-By-Step

1
Heat a large frying pan until medium hot. Add the butter, shallot and curry powder and fry for 2-3 minutes, or until just softened.
2
Add the sweetcorn and then pour in the wine and enough water to just cover.
3
Bring to a simmer, add half of the cream and then season with salt and black pepper.
4
Bring 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.
5
Make some soured cream by whisking the remaining cream with the lemon juice until thickened. It takes a while but is well worth it!
6
Ladle 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.
7
Enjoy how wonderfully light, tasty and warming this soup is!

About this Recipe

Main Ingredient: Vegetable
Regional Style: English
Other Tags: Quick & Easy, Healthy