sweetcorn soup with crab & homemade soured cream

How To Make sweetcorn soup with crab & homemade soured cream

• 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!
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