- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 leek, green and white parts separated and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 850ml-1 litre/1½ pints - 1¾ pints low-sodium chicken or vegetable stock
- 1 large potato, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 175g/ 6oz frozen sweetcorn
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 170g can white crabmeat, drained
- 4 tbsp light crème fraîche
- 1 tsp chopped chives
Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.