Method
- Sauté the onion, garlic & thyme in the butter for 2 minutes without colouring.Add the carrots, celery, potato and sweetcorn.Cook for 5 minutes.Add the water, simmer for 10-12 minutes until the potatoes are tender.Add the milk, salt and pepper.Bring to the boil and simmer for 20 minutes.Using a liquidiser puree for four minutes until smooth. (Make sure you do not liquidise boiling soup, rather allow it to cool a little first).Pass through a strainer.Reheat the soup until piping hot.Pour into bowls and serve immediately with finely diced red peppers, fresh popcorn and fresh chopped chives as garnish.