- 30g/1oz butter
- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, chopped
- 100g/3½oz sweet potato, chopped
- 1 leek, finely sliced
- 200ml/7fl oz hot chicken stock (vegetarians can substitute vegetable stock)
- 6 tbsp double cream
- salt and freshly ground black pepper
- small handful fresh chives, chopped, to serve
- Heat the butter and oil in a saucepan and gently fry the onion until softened but not coloured.
- Add the garlic, sweet potato and leek and sauté for 3-4 minutes, until slightly softened.
- Add the stock and bring the boil. Reduce the heat, add the double cream and simmer for 2-3 minutes, or until the soup thickens slightly. Season, to taste, with salt and freshly ground black pepper.
- Remove from the heat and allow to cool completely. Place into the fridge to chill.
- To serve, pour the soup into bowls and garnish with the chives.