Filter
Reset
Sort ByRelevance
Paisley
Cornsoup with crab
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a large (soup) pan and fry the onion, carrot, spices and thyme on medium height. When the vegetables get a bit of color, add the garlic and tomato paste and cook for about 5 minutes.
-
Add the stock and corn, warm it and season the soup with salt and pepper.
-
Meanwhile, mix the crab meat with the parsley, 2 tablespoons coriander and the lemon juice.
-
Divide the soup over bowls. Garnish with the remaining coriander.
-
Serve the crab mixture and scoop in the middle of each bowl.
Blogs that might be interesting
-
20 minLunchchestnut mushrooms, olive oil, floor bread, garlic, artichoke hearts, dried Provençal herbs, chaumes cheese,mushroom sandwich with artichoke hearts and chaumes -
40 minLuncholive oil, onion, cane sugar, pumpkin, ginger powder (djahé), clove, white balsamic vinegar, white raisin, chicory, mixed oak leaf lettuce, olive oil, walnut oil, perennial crumb cheese, pumpkin seeds,salad with pumpkin chutney -
20 minLunchegg, flour, baking powder, soy sauce, oil, Chinese coal, cabbage, shiitake, breakfast bacon, mayonnaise, yogurt, wasabi, grated horseradish, spring / forest onion,omelet 'okonomiyaki style' -
15 minLunchwhite floor bread, unsalted butter, grilled vegetable pesto, leg ham, frozen vegetables, grated cheese for oven gratin, water,grilled-vegetable toast with pesto, ham and grated cheese
Nutrition
245Calories
Sodium0% DV3.4g
Fat12% DV8g
Protein36% DV18g
Carbs8% DV23g
Fiber16% DV4g
Loved it