I must say this is a surprisingly scrumptious velvety soup served with a nice, warm crusty roll feels really healthy but naughty and satisfying at the same time

¾ litre chicken stock

2 sticks of celery

1 large onion

3 cloves garlic

Small bunch of fresh mint

Salt and freshly ground black pepper to taste

1 slice of crispy bacon

METHOD

Chop the onions and celery into chunks

Chop the mint

Put all the ingredients into soup maker and season well. Alternatively put all ingredients into a saucepan and boil until soft.

Cook down until well cooked but retaining colour.

Blend into a smooth and velvety purée

Serve with sprinkles of ham or bacon