Cream Cheese Soup

3 oz butter
6 sticks, celery, sliced
l large onion, chopped
l small red pepper, deseeded and finely sliced
3/4 pint vegetable stock
A few sprigs of fresh parsley
8 oz cream cheese
1 TB corn flour
3/4 pint milk
l TB olive oil
2 thick slices white bread, cut into small cubes (or skip this step and use croutons)

Melt half the butter in a large saucepan and saute the celery and onion until softened. 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 food processor. Return to the saucepan and add the cream cheese, stirring until melted and smooth. Blend corn flour with 2-3 tablespoons of the milk, then stir into the soup with remaining milk. Heat until almost boiling. Heat remaining butter and olive oil, add the bread cubes, frying until golden. Drain on paper towels. Ladle the soup into warm bowls and garnish with red pepper. Pile a few croutons on top and serve.

Marlen