I first came across this recipe for Sweet Potato Soup and Corn Soup on the BBC Food website. It's a really quick and simple recipe - though I don't quite know why the ingredients are given to serve one. Aside from having to at least triple the ingredients (which works well with the 150g tins of sweetcorn I tend to use) this soup is so quick, easy and tasty to make. It was just the thing for lunch ona really cold, wet and miserable Monday. I made it extra thick today by only adding 500g of chicken stock and 150g of white wine. I also omit the double cream which the original recipe uses. Making it with fresh thyme is definitely the best but at this time of year the thyme in our garden is totally dead, dried thyme works pretty well too.
My take on the recipe is as follows:
1 tbsp olive oil
2 large sweet potatoes - peeled and cubed
150g tin of sweetcorn
1 or 2 cloves of garlic - crushed
2 sprigs of fresh thyme - or a teaspoon of dried
150ml of white wine
600ml chicken or vegetable stock
Heat the olive oil in a pan, gently saute the sweet potato and sweetcorn for 5 - 6 minutes, add the garlic and fresh thyme. Add the wine and stock and cook until everything is tender. Blitz with a hand blender and enjoy! Quick to make, easy ingredients, and always super tasty.
Ooh, that sounds delicious - will be trying it very soon.
Posted by: Caroline | 12/20/2011 at 03:43 PM