- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This creamy sweetcorn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling.
Ingredient:
- For the salad
- 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
