An easy-as-anything summer soup that makes an elegant starter. Serve with toasted French-bread croutons.


  • 5 cloves of garlic (blanched 3 times in milk)

  • 2 sticks celery (diced)

  • 1/2 potato

  • 1/4 onion (diced)

  • 1 bunch flat leaf parsley

  • 1 litre chicken stock

  • Salt and pepper

  • Sprig of thyme

  • 1 bay leaf

  • French baguette, toasted and cut into croutons


  • 1.

    Cook the celery, potato and onion in butter with no colour until soft. Then add the herbs and season, then add the garlic, and pour over the chicken stock. Bring to the boil then add the washed parsley leaves and cook for 2 minutes. Blitz the soup and pass through a sieve. Serve with baguette croutons and a drizzle of crème fraiche.

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