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.
serves2 to 4 if a snack or a main
prep time10 Min
cook time5 Min
banana shallot, sliced
medium curry powder
white wine, sauvignon grenache or blanc
salt and pepper to taste
ounces of double cream
lemon juice, fresh
3 1/2 oz
picked white crabmeat
water to cover
How To Make
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.
Add the sweetcorn and then pour in the wine and enough water to just cover.
Bring to a simmer, add half of the cream and then season with salt and black pepper.
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.
Make some soured cream by whisking the remaining cream with the lemon juice until thickened. It takes a while but is well worth it!
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.
Enjoy how wonderfully light, tasty and warming this soup is!
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