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