Recipe: Creamed Coconut Sweetcorn and Crab Soup (another recipe for Faye)

CREAMED COCONUT SWEETCORN AND CRAB SOUP

2 onions; peeled and chopped
1/2 dl oil
50 g butter
40 g coriander root; chopped
1/2 tbsp ginger; peeled and chopped
1/2 tbsp chilli; seeded
1 tbsp paprika
60 g sweetcorn; blanched
6 dl chicken stock
1 dl coconut cream
640 g white crab meat
4 spring onions; finely chopped
salt and pepper

Sweat the onions in half oil, half butter till soft.

Add coriander root, ginger and chilli and dust with the paprika. Add half the sweetcorn, chicken stock and coconut milk. Simmer for 10 minutes.

Liquidize and pass through a sieve. Add the crabmeat to the remaining corn and spring onions.

Adjust seasoning. Serve.