Ingredients
- 1 medium onion, finely diced
- 1 medium leek, trimmed and finely chopped
- 2 medium celery stalks, finely chopped
- 2 medium carrots, peeled and finely chopped
- 4¼ cups/1l chicken or vegetable stock
- 2 medium potatoes, peeled and diced
- 7 ounces/200 g frozen corn
- 6 ounces/170 g can white crabmeat, drained
- 3 tablespoons low-fat crème fraîche
- Salt and freshly ground black pepper
- Snipped chives and freshly grated nutmeg, for serving
How to Make It
- Place the onion, leek, celery, and carrots in a large saucepan and add a few tablespoons of the stock. Sweat over medium heat for about 10 minutes, stirring regularly until soft and taking care that they don’t stick (add a dash more stock if it threatens to).
- Add the potatoes and the remaining stock, stir, and simmer for 10 to 15 minutes, or until the potato is tender. Add the corn and crabmeat, then simmer for another 3 minutes.
- Remove from the heat, stir in the crème fraîche, and season well with salt and plenty of pepper. Serve with a scatter of chives and nutmeg.
