This recipe is from the cookbook Matt Moran (Lantern) by Matt
250 gmcooked crabmeat6corn cobs, husked2 litresgood-quality fish stock (see note)1small leek, white part only, well-washed and finely chopped1 clovegarlic, crushed80 gmsalted butter1bay leaf200 mlpouring creamTo serve:Greek basil sprigs
About 30 minutes before serving, remove the crabmeat from the refrigerator and leave to come to room temperature.
Place a corn cob upright on a chopping board, then, using a small sharp knife, cut downwards along the cob to remove the kernels. Repeat with the remaining cobs.
Place the fish stock in a large saucepan and bring to the boil; keep hot. Place the leek, garlic and butter in another large saucepan, then cook over medium heat, stirring frequently, until translucent. Add the bay leaf and corn kernels and cook for another 3-4 minutes, then lightly season with salt and pepper. Add the boiling stock to the corn mixture and simmer for 20 minutes or until the corn is tender. Add the cream, then remove from heat. Process the corn mixture to a smooth purée in a blender or food processor, then pass through a fine sieve placed over a large saucepan and season to taste. Gently reheat the soup over medium heat until warmed through.
To serve, place a pile of crabmeat in the centre of 6 warmed bowls, then ladle over the sweetcorn soup. Top with a Greek basil sprig.
Note Good-quality fish stock is available from fishmongers.
Matt Moran prefers to use homemade crab stock; you can find the
recipe for crab stock in his cookbook.
I know what you're thinking - 'why has he got a recipe for a
soup that's found on every menu in every Chinese restaurant across
the country?'. Well, the short answer is that this soup bears no
resemblance to those. It is crucial that you use fresh corn, as
frozen or tinned corn doesn't have the same sweet flavour. The
sweetness of fresh corn helps accentuate the savoury flavour of the
crabmeat (which is readily available in vacuum-sealed bags from
most quality fishmongers). Greek basil is a compact plant with
smaller leaves that works well as a garnish, but if you can't find
it, regular basil is fine.
At A Glance
Serves 6 people
At A Glance
Serves 6 people
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