Chop the celery stalks into pieces. In a large saucepan, bring the stock to the boil, add the celery, garlic, and rice and a little salt and cook for about 30 minutes, until very soft.

Step 2

Drain, reserving the liquid, and pass everything through a food mill or food processor. Add the vegetable puree to the reserved liquid with the cream and coriander seeds and cook for 15 minutes more.

Step 3

Check the salt, add pepper to taste and pour into individual soup bowls. Sprinkle 1 tablespoon of the olive oil over each soup bowl and serve immediately.