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

Directions

• 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.
• Bring to a simmer
• add half of the cream and then season with salt and black pepper.
• 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.
• 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.