ream cheese makes an unusual addition to soup, use plain or a garlic and herb va riety.

Ingredients Serves: 4 75 Gram Butter (3 oz) 6 sticks Celery, sliced 1 Large Onion, chopped 1 Small Red pepper, deseeded and finely sliced 450 ml Vegetable stock (3/4 pint) few sprigs Fresh parsley 200 Gram Cream cheese (7 oz) 1 Tablespoon Cornflour 450 ml Milk (3/4 pint) 1 Tablespoon Olive oil 2 thick slices White bread, cut into small cubes Method Melt half the butter in a large saucepan and saut the celery and onion until soft ened. Add half the red pepper, reserving the remainder for garnish. Pour in the stock and parsley. Bring to the boil and simmer, covered, for about 20 minutes. Blend in a liquidiser or food processor. Return to the saucepan and add the crea m cheese, stirring until melted and smooth. Blend cornflour with 2-3 tablespoons of the milk, then stir into the soup with remaining milk. Heat until almost boi ling. Heat the remaining butter and olive oil, add the bread cubes, frying until golde n. Drain on kitchen paper. Ladle the soup into warm bowls and garnish with red pepper. Pile a few croutons on top and serve.