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Sweet potato and corn soup

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 1
Dietary: Egg-free Nut-free Vegetarian

By James Martin

From Ready Steady Cook

Ingredients

1 tbsp olive oil
½ sweet potato, diced
50g/1¾oz sweetcorn
1 clove garlic, crushed
2 sprigs fresh thyme
50ml/1¾fl oz white wine
200ml/7fl oz chicken stock or vegetable stock
50ml/1¾fl oz double cream
salt and freshly ground black pepper

Method

Heat the oil in a pan and gently sauté the sweet potato, sweetcorn, garlic and thyme for 5-8 minutes.
Add the wine and stock and cook for ten minutes.
Place in a blender and blend until smooth.
Add the cream and season with salt and freshly ground black pepper.
Serve.