Ingredients

Steps

• Heat a frying pan and sauté butter, shallot, and curry powder for 3 minutes.
• Add sweetcorn with its liquid, wine, and enough water to cover.
• Simmer the mixture, stir in 100ml of cream, and season with salt and pepper.
• Boil briefly, cool slightly, blend until smooth, and return to the pan to heat.
• Whisk the remaining 100ml of cream with lemon juice until thickened to make soured cream.
• Ladle soup into bowls and garnish with crab, soured cream, and rapeseed oil.