An easy and elegant recipe which won’t break the bank.
A little cream is an optional extra if you feel like spoiling yourself!
Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened.
Add the stock and simmer for 10-12 minutes.
Transfer the soup to a blender and liquidise.
To serve, place the soup into a bowl with the toasted ciabatta alongside.