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Sweetcorn and Crab Soup with Sweetcorn Beignets

A creamy sweetcorn and crab soup served with crispy, golden sweetcorn beignets and fresh coriander garnish.

SoupDinnerSeafoodCrabSweetcornBeignets
Estimated Nutrition
Calories
716.1
kcal / serving
2864.5 kcal total
Carbs
30.5g
per serving
121.8 g total
Fat
54.7g
per serving
218.6 g total
Protein
25.6g
per serving
102.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
for the soup
250
ml
Double Cream
50
g
Butter
diced for beignets
2
piece
Eggs
free-range
Fruits
0.5
piece
Lemon
juice only
0.5
piece
Lime
juice only
1
piece
Lime
juice only for beignets
GrainsCereals
75
g
Plain Flour
Liquids
600
ml
Chicken Stock
125
ml
Water
for beignets
NutsSeeds
1
clove
Garlic
peeled and crushed
0.5
tsp
Curry Powder
2
tbsp
Coriander
fresh leaves for garnish
3
tbsp
Coriander
chopped fresh for beignets
OilsFats
1
unit
Vegetable Oil
for deep-frying
Seafood
200
g
White Crabmeat
Vegetables
1
piece
Onion
peeled and chopped
450
g
Sweetcorn
tinned and drained
175
g
Sweetcorn
tinned and drained for beignets

Method

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