Sweetcorn soup with crab and home-soured cream

Sweetcorn soup with crab and home-soured cream

Home Comforts
Yuki Sigura

A lovely simple soup that can be made with either white or brown crab meat. The brown crab meat version will be richer and the white crab meat a little lighter. Or you can, of course, use a mixture of both. You can also use canned or frozen sweetcorn, so you can make this soup all year round.


Quantity Ingredient
25g unsalted butter
1 banana shallot, finely sliced
1/2 teaspoon curry powder
340g can of sweetcorn, or frozen sweetcorn
75ml white wine
200ml double cream
sea salt
freshly ground black pepper
1 lemon, juiced
100g picked white or brown crab meat, or a mixture
a little rapeseed oil, to serve


  1. Heat a saucepan until medium hot, add the butter, shallot and curry powder and cook without colour for two or three minutes until the shallot has just softened.
  2. Add the sweetcorn (and all the liquid from the can, if you’re using canned), then add the wine and enough water to just cover.
  3. Bring to a simmer, add half the cream, then season with salt and pepper.
  4. Pour into a blender, making sure to fill it only one-third full, cover with the lid and blitz to a purée. (You will probably have to blend the soup in batches.) You’ll know your blender better than I do, but you need to make sure the centre part of the lid is slightly ajar, or it can create a vacuum which can pop the lid off and spray hot soup around the kitchen. Be careful.
  5. Return the soup to the pan and heat through gently, adding a squeeze of lemon juice, salt and pepper to taste.
  6. Pour the remaining cream into a bowl with the remaining lemon juice then whisk until thickened (this is homemade soured cream!). Season with salt.
  7. Ladle the soup into serving bowls, then top with a little of the crab, a spoonful of the soured cream and a drizzle of rapeseed oil.
James Martin
Saturday Kitchen
comfort food
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