Ingredients |
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| 1 tbsp | olive oil | |
| 1 | clove of garlic chopped | |
| half | red onion chopped | |
| 150g | Celery, chopped | |
| 200ml | hot chicken stock | |
| 2 | slices of toasted ciabatta to serve | |
| salt and pepper |
Page last updated 17 February 2009
Method
Heat the oil in the pan and cook the garlic, onion and celery over a low heat for 5 minutes until softened.
Add the chicken stock and simmer for 10-12 minutes.
Spin the soup in a blender until smooth.
Serve with the toasted ciabatta.