- 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
- 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.