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

Directions

• 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.
• Add the sweetcorn and continue to cook for two more minutes.
• Add the stock
• bring to the boil
• then reduce the heat to simmer for five minutes
• until the potato has cooked through.
• 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.
• To serve
• pour into a warm bowl and garnish a sprinkle of chives.