Crab and sweetcorn soup

AT A GLANCE

  • Serves 6 people

This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.

  • 250 gm cooked crabmeat
  • 6 corn cobs, husked
  • 2 litres good-quality fish stock (see note)
  • 1 small leek, white part only, well-washed and finely chopped
  • 1 clove garlic, crushed
  • 80 gm salted butter
  • 1 bay leaf
  • 200 ml pouring cream
  • To serve: Greek basil sprigs
01   About 30 minutes before serving, remove the crabmeat from the refrigerator and leave to come to room temperature.
02   Place a corn cob upright on a chopping board, then, using a small sharp knife, cut downwards along the cob to remove the kernels. Repeat with the remaining cobs.
03   Place the fish stock in a large saucepan and bring to the boil; keep hot. Place the leek, garlic and butter in another large saucepan, then cook over medium heat, stirring frequently, until translucent. Add the bay leaf and corn kernels and cook for another 3-4 minutes, then lightly season with salt and pepper. Add the boiling stock to the corn mixture and simmer for 20 minutes or until the corn is tender. Add the cream, then remove from heat. Process the corn mixture to a smooth purée in a blender or food processor, then pass through a fine sieve placed over a large saucepan and season to taste. Gently reheat the soup over medium heat until warmed through.
04   To serve, place a pile of crabmeat in the centre of 6 warmed bowls, then ladle over the sweetcorn soup. Top with a Greek basil sprig.
Note Good-quality fish stock is available from fishmongers. Matt Moran prefers to use homemade crab stock; you can find the recipe for crab stock in his cookbook.

Recipe:

MATT MORAN

Photography:

GEOFF LUNG

Styling:

YAEL GRINHAM

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