Instructions: In a large pan, melt butter, add finely chopped onion and celery and cook gently until onion is tender. Add flour, stir until combined, cook 1 minute, remove pan from heat.

Add stock and vermouth to pan and stir until combined. Return pan to heat and stir until soup boils and thickens, reduce heat, simmer gently for 10 minutes, stirring regularly.

Process until smooth with an electric vitamiser and return to pan.

Just before serving, add cream to pan and heat through gently.

Finish with a swirl of cream, chopped chives and bread croutons.

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