celery soup


1 tbsp olive oil

1 garlic clove, chopped

½ red onion, chopped

150g/5½oz celery, chopped

200ml/7fl oz hot chicken stock

2 slices toasted ciabatta, to serve

Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened.
Add the chicken 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.