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Paisley
Cornsoup with crab
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Ingredients
Directions
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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.
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Add the stock and corn, warm it and season the soup with salt and pepper.
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Meanwhile, mix the crab meat with the parsley, 2 tablespoons coriander and the lemon juice.
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Divide the soup over bowls. Garnish with the remaining coriander.
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Serve the crab mixture and scoop in the middle of each bowl.
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Nutrition
245Calories
Sodium0% DV3.4g
Fat12% DV8g
Protein36% DV18g
Carbs8% DV23g
Fiber16% DV4g
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