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This zesty summer soup can be served hot or cold.
Heat a large saucepan and melt the butter, add in the diced celery, onions and potato and sauté for about 4 minutes until slightly softened.
Add in the crushed garlic and cook for a further minute. Pour in the verjuice and simmer for 3 minutes.
Add in the vegetable stock and bring the soup to the boil.
Reduce the heat to a simmer and cook until the celery is just soft, but not mushy, and the potatoes are tender (about 15 minutes).
Season with salt and pepper and add in the mayonnaise, milk, basil and lemon zest.
Remove the soup from the heat and blend until smooth, being careful to keep the lid just ajar if using a blender to let out the steam.
Serve the soup in 175ml glasses garnished with basil and a drizzle of extra virgin olive oil.
Serve hot or cold, with a glass of Lindeman’s Early Harvest Pinot Grigio or Crisp Dry White
For more information on the Lindeman’s Early Harvest range, visit www.lindemans.com.au.
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