Ingredients

Steps

• Heat the olive oil and butter in a frying pan over medium heat.
• Add the garlic, onion, and potato then sauté for five minutes until softened.
• Add 200g of sweetcorn and cook for two more minutes.
• Add 600ml of hot vegetable stock and bring the liquid to a boil.
• Reduce heat and simmer for five minutes until the potato cubes are cooked through.
• Stir in the double cream and season with salt and pepper.
• Pour the mixture into a food processor and blend until the texture is smooth.
• Serve in warm bowls and garnish with a sprinkle of chopped chives.