75grready to bake ciabattaor any other bread you have lying around
1/2literof vegetable stock
seasaltpepper, olive oil, butter and extra virgin olive oil
Preheat your oven to the lowest setting and place your soup bowls in the oven to warm. Put a large deep pan on a low heat. Add a splash of olive oil and the knob of butter and leave to melt. Meanwhile peel and chop the onion. Trim and chop the celery stick.
Stir the chopped veg into the pan with a splash of water. Cover with a lid and cook for 10 minutes, or until the vegetables start to soften. Meanwhile put your griddle pan on a medium heat and let it heat up. Heat the vegetable stock and bring it to a gentle simmer over a medium heat.
Peel the potatoe then roughly grate it onto your board./ Add to the pan of simmering stock.
Pick all of the leaves from the mint sprig. Discard the stallks. Add half of the leaves to the vegetable stock. Put the rest to one side for later.
Cut the crusts of the ciabatta and tear the bread into small bite-sized chunks. Toss these in a mixing bowl with a lug of olive oil. Add the bread to the hot griddle pan and let it toast on all sides, using tongs to turn it. Once crisp and golden turn the heat off.
Add the peas to the pan of softened vegetables, cook for 1 minute, then carefully pour the stock mixture into the pan and bring everything to the boil.
Stir the cream into the soup and cook for 5 minutes. Take the pan of the heat and whiz with the hand blender until smooth.
Taste your soup and season with a good pinch of salt and pepper. Cover the pan with a lid.
Tear your remaining mint leaves into the mixing bowl and add the toasted croutons. Crumble in the feta, drizzle with extra virgin olive oil then toss the whole lot together. Get your warm bowls out of the oven and ladle the soup into them. Sprinkle a handful of your crouton mixture over each bowl of soup. And enjoy!