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Crab and sweetcorn soup...

(3 Posts)
Jaimx86 Thu 01-Sep-16 22:38:25

Has anyone made a crab and sweetcorn soup? I'm not a very confident cook and have only made broccoli and Stilton soup before. Do you have any tips?

I'll be using the James Martin recipe

Also, will it be possible to store any in the fridge (if I add the crab later maybe)?

TeddyIsaHe Fri 02-Sep-16 07:22:16

Sounds nice, but not like the usual crab soup. Do you want it to be similar to the Chinese take out soup?

It will store with the crab in, I would freeze it if you want to keep it longer than a day though. If freezing, leave the crab out and stir in when it's defrosted and just simmer for a couple of minutes.

Jaimx86 Fri 02-Sep-16 13:47:56

I didn't think about freezing - thank you.
I dont think it's a Chinese style recipie as it has curry powder in. I'm going to make it in a couple of hours so will have to see. Maybe it'll be so ghastly I won't want to save any of it confused

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