This soup brings back fond memories of my childhood. With 7 children to feed, my mum would cook the soup in a ridiculously huge pot. It was always my job to shred the seafood sticks, a task I was always happy to do, knowing that a bowl of this heartwarming and creamy soup was soon on its way. I would love to watch my mum swirl the beaten egg into the pot to form delicate ribbons, beautiful! This soup is so simple, it can be made and on the table within half and hour, easily. This recipe serves 6-8 and can be frozen for up to a month.
Crab and sweetcorn soup
2 litres water
Chicken/ veg stock cube
3 spring onions, chopped
1 cup of finely chopped raw king prawns (ready cooked work too)
2 tins of sweetcorn, roughly blend one and a half tins of the corn, leaving half a tin with whole corn cobs
2 large eggs, beaten
1 small tin white crabmeat, drained
Half a pack of seafood sticks
2 and a half tbspn cornflour mixed with 4 tbspn lukewarm water
Salt and pepper to season
Fill a large pot with the water, boil and add the stock cube, chopped prawn and spring onions.
Add all of the sweetcorn blitzed and whole together with the sugar.
Once boiled add the cornflour to thicken the soup.
Add the crab meat and seafood sticks.
Slowly swirl in the beaten eggs, simmer.
Season with salt and pepper.