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
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