Creamy Sweet Corn Soup

WHAT YOU WILL NEED:
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

HERE'S HOW:

• 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.