Carrot and celery soup with duck fat croutons

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Ingredients

Soup Cooking oil Garlic cloves 1 onion 2 teaspoons Madras curry powder 3 large carrots Handful of celery stalks 3 cups water Salt & pepper 500ml cream

Mixed herbs, spring onion and chilli flakes (garnish)

Croutons Half a teaspoon of minced garlic Spoon of duck fat Bread (unsliced, about the size of a quarter loaf) Pinch of salt

Method

1.Chop onion, carrots, garlic and celery. 2. In a medium size pot, saute garlic and onion in oil. Add carrots, celery, water, and season with curry powder, salt and pepper. Cook until veggies are tender and water is cooked out. 3. While the veggies are cooking, cut your bread into cubes. Put bread in a bowl and toss together with melted duck fat, minced garlic and salt. Put bread into a baking sheet and roast til crispy. 4. Transfer cooked soup to a blender, or use a hand held blender to liquidfy. 5. Serve soup and top with croutons, mixed herbs and chilli flakes as a delicious garnish.