This zesty summer soup can be served hot or cold.


  • 30g unsalted butter 

  • 400g celery stalks, chopped 

  • ½ medium onion, peeled and roughly chopped 

  • 1 small potato, peeled and diced 

  • 1 clove garlic, peeled and crushed 

  • ¼ cup verjuice 

  • 375ml vegetable stock

  • Salt and pepper

  • 2 tbsp whole egg mayonnaise

  • 1 cup milk 

  • 15 large basil leaves

  • 1 tsp lemon zest 

  • Extra virgin olive oil


  • 1.

    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.

  • 2.

    Add in the crushed garlic and cook for a further minute. Pour in the verjuice and simmer for 3 minutes.

  • 3.

    Add in the vegetable stock and bring the soup to the boil.

  • 4.

    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).

  • 5.

    Season with salt and pepper and add in the mayonnaise, milk, basil and lemon zest.

  • 6.

    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.

  • 7.

    Serve the soup in 175ml glasses garnished with basil and a drizzle of extra virgin olive oil.

  • 8.

    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

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