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
-
15 minLunchgravad laughter marinated with beet and dill, fennel bulb, watercress, lemons, extra virgin olive oil, bread, butter,gravad laughter (marinated salmon)
-
25 minLunchflour, butter, leeks, Broccoli, egg, cream, mature cheese, butter, cooked ham,Quiche with leak, broccoli, ham and cheese
-
25 minLunchroasted back ham, fresh chives, boulogne bulbs, Eggs, milk, salt and freshly ground pepper, butter,boulognebollen with scrambled eggs and ham
-
20 minLuncholive oil, onions, garlic, multigrain loaf bread, lentils, fresh sage, white cheese (Greek),bruschette with lentil puree
Nutrition
245Calories
Sodium0% DV3.4g
Fat12% DV8g
Protein36% DV18g
Carbs8% DV23g
Fiber16% DV4g
Loved it