Ingredients:

4 sticks celery
3 Carrots
1 large brown onion
2 cloves of garlic
1.5 cups white wine
Carton of Vegetable stock
Carton of creme fraiche
1.5 cups of crab meat (you can buy this from most fish mongers, already shelled)
250 grams frozen corn Kernels
4 Sprigs of fresh dill
Mixed herbs (dried)
Cajun spices (masterfoods make a good one)
Salmon roe for garnish
Salt and Pepper

Method:

In a large pot, warm some olive oil.
Dice your garlic, celery, carrot and onion into small cubes and toss into the oil.
Cook for 5-6 minutes (you don’t want them too soft, so that they retain their ‘crunch’ a little in the soup)
Add the white wine and burn off the alcohol.
Add the stock and allow to simmer for 10-15 minutes.
Add the corn. Sprinkle in a good pinch of fried herbs and cajun spice at this stage.
Stir the crab meat through the simmering stock.
Just before serving, whisk the creme fraiche through using a balloon whisk.
Serve piping hot, with a spoon of Salmon Roe on top and a sprig of fresh dill.

We enjoyed our soup with a glass of Zilzie’s collection 23 Merlot (thanks Richo) and some cheese and chive scones. Yum!