Butter Bean and Sweetcorn Soup

Description
Serves 6.



Ingredients

 * Butter - 15 g,
 * Onion Ð 1 chopped,
 * Celery - 2 sticks sliced,
 * Garlic - 1 clove crushed,
 * Milk - 300 ml,
 * Vegetable stock - 300 ml,
 * Sweetcorn - 275 g (10 oz),
 * Butter beans - 1 x 425 g (15 oz) can drained,
 * Fresh thyme - 1 tsp chopped, plus some to garnish,
 * Cheddar cheese - 75 g (3 oz), 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. Serve garnished with remaining cheese and thyme.