Sweetcorn Soup with Crab and Soured Cream

A fast, luxurious comfort food soup featuring sweetcorn, curry notes, fresh crabmeat, and homemade soured cream.

Comfort Food Quick Seafood Gluten Free Sweetcorn

Estimated Nutrition

Calories

366.1

kcal / serving

1464.2 kcal total

Carbs

13g

per serving

52.1 g total

Fat

30.6g

per serving

122.4 g total

Protein

9.7g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

200

Double Cream

divided use

Fruits

tsp

Lemon Juice

Liquids

White Wine

NutsSeeds

tsp

Curry Powder

medium

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tsp

Rapeseed Oil

for drizzling

Seafood

100

White Crabmeat

picked

Vegetables

piece

Banana Shallot

sliced

340

Sweetcorn

tinned, including liquid

Method

Ladle soup into bowls and garnish with crab, soured cream, and rapeseed oil.

Simmer the mixture, stir in 100ml of cream, and season with salt and pepper.

Boil briefly, cool slightly, blend until smooth, and return to the pan to heat.

Heat a frying pan and sauté butter, shallot, and curry powder for 3 minutes.

Add sweetcorn with its liquid, wine, and enough water to cover.

Whisk the remaining 100ml of cream with lemon juice until thickened to make soured cream.