Sweet potato and corn soup
By James Martin
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- ½ sweet potato, diced
- 50²µ/1¾´Ç³ú 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.
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