Creamy Sweetcorn Soup
8,4 / 10
Heat the butter in a large saucepan over a medium-high heat and add the onion once it stops foaming. Reduce the heat and sweat the onion for 2-3 minutes, stirring occasionally until it softens.
Add the potatoes, stir and cook for a further 3-4 minutes. Add the sweetcorn, milk and cream and bring to the boil.
Reduce to a simmer and gently cook for 20 minutes or until the potatoes are soft and tender.
Remove from the heat and puree using an electric stick blender. Pour back into the saucepan and season to taste. Stir in the tomato and ladle into serving bowls. Garnish with the chopped chives.