To make the soup, put the butter into a large saucepan and place over a medium heat. Once the butter has melted and is foaming stir in the onion, pepper and celery. Lower the heat slightly and cook for a few minutes, stirring occasionally and not letting the vegetables colour, then stir in the flour.

Cook for a few more minutes to cook out the flour. Next, pour the wine into the pan, bring to a bubble, then stir in the stock. Turn up the heat slightly so that the liquid comes to the boil, then add the cream. Season, then reduce the heat to a simmer and cook gently for 5 minutes.

Meanwhile, make the fritters. In a large bowl, mix the flour, baking powder and eggs. Slowly add the milk and keep stirring so that the mixture forms a thick batter. It should be dropping consistency to check, lift the spoon up and allow a dollop of the mixture to drop back into the mix. It should fall after a slight pause. Add the corn kernels, crab meat and parsley, season with salt and pepper and fold everything together.

Heat a large frying pan over a medium heat, add a tablespoon of butter and once the butter has melted and is foaming, place three large spoonfuls of the batter into the pan, well-spaced apart. Cook for 1-2 minutes until golden brown, then flip over and cook for a further 1-2 minutes. Lift onto a plate and repeat three more times until all the batter has been used up and you’ve made 12 fritters.

Stir the soup to check the consistency (it should be fairly thick), then stir in the corn, crab, ginger, lime juice and taste to check the seasoning. Ladle the soup into bowls and sprinkle over the edible flowers and spring onion (scallion) tops. Drizzle with olive oil and serve with the fritters.