Ingredients
1 onion, finely chopped
1 leek, green and white parts separated and sliced
2 carrots, chopped
850ml-1 litre/1½ pints – 1¾ pints low-sodium chicken or vegetable stock
1 large potato, diced
175g/ 6oz frozen sweetcorn
170g can white crabmeat, drained
4 tbsp light crème fraîche
1 tsp chopped chives
Directions
1. 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.
2. 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.
Prep:5 mins Cook:30 mins Serves:4
