12/12/2011

Hot & Sour Crab, Scallop and Spinach Soup

Sweet, salty, sour and hot ...

Simple to put together, seriously flavoursome and really nutritious.

Here's how ...

Open a can of crab meat and get it warming up. Moodle the chunks of crab to release the fibres into the liquid.

This is salty! Pour on some hot water to dilute the saltiness.

Add in some flavours and aromatics - I used some ginger, a couple of cloves of garlic, two lime leaves and half a Scotch Bonnet pepper.

Drop in a couple of handfuls of spinach leaves. Lower the heat to a gentle simmer.

Fry off some scallops alongside, then at the point of serving, ladle out the soup into a bowl, place the scallops on top and garnish with a lime wedge and some shredded basil.

The keen eyed among you might well see what you think is corn!

Yes, I put some corn into the soup! Why? Well, I'll leave you to chew on that one ...

Maybe I'm experimenting ...
Maybe I did it just to annoy paleo purists ...
Maybe I just had a can left in the food cupboard and cannot abide wasting food ...

Besides, doesn't Robb Wolf eat corn?

No comments :

Post a Comment