Ready in ten minutes, this is wonderfully fast comfort food, with cream and crab to add a little luxury.
Ingredients
- 25g/1oz
butter - 1 banana
shallot, sliced - 1 tsp medium
curry powder - 340g/12oz tin
sweetcorn - 75ml/3fl oz
white wine - 200ml/7fl oz
double cream salt and freshly ground black pepper - 2 tsp
lemon juice only - 100g/3½oz picked white
crabmeat - drizzle
rapeseed oil
Preparation method
-
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.
-
Add the sweetcorn and all the liquid from the tin and then pour in the wine and enough water to just cover.
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Bring to a simmer, add half of the cream and then season with salt and black pepper.
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Bring the mixture back to the boil, remove from the heat to cool slightly and then transfer to a blender. Bend until smooth and return the soup to the pan to heat though.
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Make some soured cream by whisking the remaining cream with the lemon juice until thickened.
-
Ladle the soup into a serving bowl and then top with a little of the crab, a spoonful of the soured cream and a drizzle of rapeseed oil.
James Martin recipes from James Martin: Home Comforts
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4
