Sweetcorn and crab soup with sweetcorn beignets Recipe

Sweetcorn and crab soup with sweetcorn beignets Recipe

  • 50g/2oz butter
  • 1 onion, peeled, chopped
  • 1 garlic clove, peeled, crushed
  • ½ tsp curry powder
  • 450g/14oz tinned sweetcorn, drained
  • 600ml/1 pint 1½fl oz chicken stock
  • 200g/7oz white crabmeat
  • 250ml/7fl oz double cream
  • ½ lemon, juice only
  • ½ lime, juice only
  • 2 tbsp fresh coriander leaves, to garnish
  • 125ml/4½fl oz water
  • 50g/2oz butter, diced
  • 75g/3oz plain flour
  • 2 free-range eggs
  • 175g/6oz tinned sweetcorn, drained
  • 3 tbsp chopped fresh coriander leaves
  • 1 lime, juice only
  • vegetable oil, for deep-frying
  1. For the soup, heat the butter in a large pan until foaming, then fry the onion and garlic together with the curry powder for 2-3 minutes, or until softened. Add the sweetcorn and fry for a further minute, then pour in the chicken stock and bring to a simmer. Cook for 2-3 minutes.
  2. Add the crabmeat to the pan and bring to the boil. Take off the heat immediately, then transfer to a food processor and blend to a smooth purée.
  3. Return the soup to a clean pan set over a medium-low heat. Stir in the cream, lemon and lime juice, then season with salt and freshly ground black pepper. Keep warm.
  4. For the beignets, place the water and butter into a pan and bring to the boil for one minute. Remove from the heat and stir in the flour immediately, beating continuously with a wooden spoon until the mixture is smooth and comes away easily from the side of the pan.
  5. Return the pan to the heat for 1-2 minutes to heat through. Remove from the heat and add the eggs one at a time, beating well between each addition. Stir in the sweetcorn, coriander and lime juice, mixing until well combined. Season with salt and freshly ground black pepper.
  6. Half-fill a deep, heavy-based pan with vegetable oil and heat to 180C/355F (check using a digital thermometer. CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop teaspoonfuls of the beignet batter in batches into the hot oil and fry for 2-3 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining beignet mixture.
  7. To serve, ladle the soup into serving bowls and place a few beignets on top. Garnish with a few coriander leaves.
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