Crab and sweetcorn soup

Crab and sweetcorn soup

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 litre Chicken and veal stock
coriander sprigs
4 black peppercorns
2 spring onions
4 sweetcorn cobs, about 400 g in total
1 onion
50g butter
200g crab meat, half brown and half white
50-75ml milk
salt
freshly ground black pepper

Method

  1. Put the stock in a saucepan and add some coriander stalks and the peppercorns. Cut the green ends off the spring onions and add them to the pan. Bring to the boil, then lower the heat and simmer for 20 minutes. Strain the stock through a fine sieve and set aside.
  2. Meanwhile, to release the corn kernels from the cobs, hold the cob upright on a board. Use a sharp knife to cut downwards, removing the kernels as you do so. Rotate the cob to cut all the corn away, then set aside. Cut the empty cobs in half and add to the simmering stock.
  3. Halve, peel and finely chop the onion. Melt the butter in a saucepan, add the onion and sweat gently until completely soft but not coloured. Add the strained stock and the sweetcorn kernels. Season lightly, then add the brown crab meat and simmer for 10 minutes.
  4. Transfer to a blender and blend until smooth, then strain and return it to the pan. Add enough milk to give the soup the consistency of single cream. Taste and add more salt and pepper if needed.
  5. Finely slice the spring onion whites on the diagonal and add to the soup with the white crab meat. Gently heat through for 5 minutes.
  6. Coarsely chop the coriander leaves and sprinkle over the soup to serve.

Note

  • This soup can be made using a whole crab. Pick out the crab meat and set aside. Add the shell pieces to the stock and simmer gently, as in step 1, to infuse more flavour into the stock, then strain. Continue as above.
Tags:
Leiths School of food and wine
cookery course
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