Sweet Corn Veloute

A recipe from Neven Maguire; somehow blending chicken breast into the soup sounds like a novelty.

1 tblsp EVOO

50 gr butter

1 onion, chopped

1 clove garlic, crushed

275 gr frozen corn kernels

250 ml sweet white wine

1.2 lt good chicken stock

2 tblsp light cream

1 tsp fresh thyme, chopped

175 gr smoked chicken breast, finely diced

maldon sea salt

ground black pepper

1 tsp chervil, chopped

salted popcorn to garnish

1. heat EVOO then butter until foaming, add garlic and corn; cook 5 minutes, stirring occasionally, until softened but not browned
2. pour over wine and simmer for 15 minutes until reduced by half; stir in stock, cream and thyme and bring to a boil; turn down heat and simmer for 45 minutes until reduced and slightly thickened
3. stir in half of the smoked chicken and pepper; blitz with hand-held blender until smooth, then pass through sieve into another pan and heat gently; blitz again to make foamy
4. divide remaining chicken among warmed bowls and ladle with veloute, spooning foam on top; sprinkle with chervil and garnish with popcorn (although purely optional!)