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1
Preheat oven to the lowest setting and place your soup bowls in the oven.
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2
On 1st burner place medium saucepan on medium heat and bring stock to a gentle simmer.
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3
On 2nd burner place a large saucepan on low heat, add a splash of extra virgin olive oil and butter.
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4
Whilst the butter is melting, chop the onion and the celery stick. Add the chopped onion and celery to pan and add a splash of water. Cover with lid and cook for 5-7 minutes or until vegetables start to soften.
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5
On 3rd burner heat a griddle pan on medium heat.
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6
Peel and grate the potato and add to the vegetable stock, add half the chopped continental parsley to stock.
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7
Cut the two ends of the baguette off and tear the bread from the inside of these crusts into small crouton sized chunks. In a small bowl add the bread chunks and splash some extra virgin olive oil and toss lightly. Add the bread chunks to the griddle pan and toast and toss until the crispy and golden, then add the crisp croutons back to your mixing bowl; crumble in the goat feta and drizzle with extra virgin olive oil and chopped parsley.
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8
Add the peas to the pan of vegetables, cook for 1-2 minutes and then add stock and bring everything to a boil. Stir in thickened cream or yoghurt and cook for 3-5 minutes.
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9
Once the soup is a nice soft consistency, blend the soup using a hand-held blender directly in the large saucepan or pour into a mixer and blend until smooth.
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10
Season to taste and cover pan to keep warm.
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11
Serve in warm bowls and sprinkle a handful of toasted crouton mix over your soup.
