- STEP 1
Heat the oil in a pan and add the shallots and stir for a couple of minutes.
- STEP 2
Add the garlic, ginger, thyme, star anise, celery and carrot and sweat down for a few minutes with lid on.
- STEP 3
Pour in the stock, bring to the boil then simmer for 10 minutes to let flavours infuse and vegetables to soften.
- STEP 4
Season with salt and pepper. Remove star anise and thyme and blitz with a blender to a smooth soup.
- STEP 5
Add cream if using and bring everything back to a simmer to warm through.
- STEP 6
Finely chop the celery leaves and sprinkle on top when serving.