About this recipe:A deliciously creamy crab soup. Sweetcorn is simmered with single cream, spring onions, crab meat and seasonings. Serve with thick wodges of crusty bread. Perfect for lunch or dinner.
4 tablespoons plain flour
500ml full fat milk
500ml single cream
100g spring onions, chopped
450g fresh crab meat
1/2 teaspoon ground white pepper
1/2 teaspoon seasoning salt
1 tablespoon soy sauce
4 tablespoons chopped parsley
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Method Prep:5min › Cook:25min › Ready in:30min
In a heavy-bottomed pot, melt butter, add flour and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring continuously, then add single cream, stirring gently while blending. Add sweetcorn and spring onions and cook for a few minutes until tender.
Add crab, pepper, salt and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
You can use four ears of fresh sweetcorn instead of frozen or tinned. Cut the sweetcorn kernels off the cob, scrape cob for juices and then add to soup. Cook until sweetcorn is tender. Tinned crab meat or imitation crab may be used instead of fresh crab meat. Use 215g tinned crabmeat and 225g imitation crab (cut into small pieces). Combine the two and cook as noted above.