2 whole corn cobs 2 tsp olive oil 1 onion, chopped 1 clove garlic, crushed 1 lt chicken stock 2 sweet potatoes (600 gm) 40 ml dry white wine sour cream for garnish chopped chives for garnishPlace corn cobs still in the husk on a lightly oiled char-grill or in a grill pan and cook for 20 minutes, turning often to prevent husks burning. When corn is cool enough to handle, remove husks and cut kernels from cob. Peel and coarsely chop sweet potato.
Heat oil in a saucepan, add onion and garlic and cook over a low heat until onion is soft. Add chicken stock and steet potato, bring to the boil and simmer for about 10 minutes or until sweet potato is tender. Add wine and corn kernels, season to taste and simmer for 3 minutes. Puree mixture in batches in a food processor. Serve with a spoonful of sour cream and sprinkle with chopped chives.