Butter Bean and Sweetcorn Soup

Description

 * Serves 6.

Ingredients

 * 15 g butter
 * 1 onion, chopped
 * 2 sticks celery, sliced
 * 1 clove garlic, crushed
 * 300 ml milk
 * 300 ml vegetable stock
 * 275 g (10 oz) sweetcorn
 * 1 x 425 g (15 oz) can butter beans, drained,
 * 1 tsp fresh thyme, chopped, plus some to garnish,
 * 75 g (3 oz) cheddar cheese, grated

Directions

 * 1) Melt butter, add onion, celery and garlic and fry gently for 5 minutes until softened.
 * 2) Add remaining ingredients except the cheese and bring to a boil, simmer gently for 10 minutes.
 * 3) Stir in 50g (2 oz) cheese and heat gently.
 * 4) Serve garnished with remaining cheese and thyme.