Creamy sweetcorn soup
Method
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Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.
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Add the sweetcorn and continue to cook for two more minutes.
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Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.
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Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth.
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To serve, pour into a warm bowl and garnish a sprinkle of chives.
Ingredients
- 2 tbsp olive oil
- 50g/1¾oz unsalted butter
- 1 garlic clove, finely chopped
- 1 onion, finely sliced
- 150g/5½oz potato, cut into small cubes
- 200g/7oz sweetcorn
- 600ml/20fl oz hot vegetable stock
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 1 tsp fresh chives, finely chopped
Shopping List
Creamy sweetcorn soup
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled