Jono & Jules do food & wine

This soup is absolutely delicious and super simple to throw together. We made a main meal out of it by serving it with some shop-bought spring rolls. Try and use freshly ground white peppercorns if you can as they give a subtle spiciness that works really well with the aromatic ginger.

Crab & Sweetcorn soup – to serve 4

• 125g white crabmeat
• 2 egg whites
• 1 tbsp cornflour, mixed with 2 tbsp water
• 1.2 litres chicken stock
• 2.5cm knob of fresh root ginger, peeled and grated
• 225g tinned sweetcorn, pulsed to a rough purée in a food processor
• sea salt and freshly ground white pepper
• 2 scallions, finely sliced

Lightly beat the egg whites until frothy. Add the egg whites to the crabmeat along with the blended cornflour and stir well.

Put the stock and ginger into a large saucepan and bring to a simmer. Add the sweetcorn and bring back to the boil. Reduce the heat slightly and simmer for a few minutes. Add the crabmeat mixture and some seasoning. Let it simmer gently and keep stirring for a few minutes until the soup has thickened. Taste and add more seasoning if necessary. Serve in warm bowls with the scallions scattered over the top.

Wine Suggestion: We didn’t actually try this but, having discussed it at length, we reckon an Austrian Grüner Veltliner might work here. Grüner has a savoury peppery character which should complement the peppery flavour of the soup. You don’t want it to be too heavy though so go for one that is no higher than 12.5% alcohol.

(Original recipe from Gordon Ramsay’s World Kitchen: Recipes From the F Word, Quadrille.)