Crab and Sweetcorn Soup

A comforting soup made by simmering crabmeat, sweetcorn puree, ginger, and sherry, finished with delicate egg ribbons and chili.

Soup Quick Seafood High Protein Crab

Estimated Nutrition

Calories

208.7

kcal / serving

834.6 kcal total

Carbs

16.4g

per serving

65.5 g total

Fat

8.1g

per serving

32.4 g total

Protein

17.1g

per serving

68.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Cornflour

mixed with a little water to form a paste

Dairy

unit

Egg

free-range, beaten

Liquids

Dry Sherry

Chicken Stock

NutsSeeds

tsp

Sesame Seed

for garnish

OilsFats

tbsp

Vegetable Oil

Seafood

200

Crabmeat

Vegetables

300

Sweetcorn

canned, rinsed and drained, or use fresh

piece

Spring Onion

finely chopped

2.5

Ginger

peeled, cut into matchsticks

unit

Red Chilli

finely chopped, for garnish

Method

Bring to a boil then simmer for five minutes.

Puree three-quarters of the sweetcorn in a food processor until smooth.

Fry spring onions and ginger in vegetable oil over medium heat for 4 minutes.

Add crabmeat, sherry, sweetcorn puree, and 1 l of stock to the pan.

Stir in the remaining sweetcorn and the cornflour paste.

Slowly pour the beaten egg through a sieve into the soup to create strands.

Cook until the egg strands are set and serve garnished with sesame seeds and chillies.