Melt half the butter in a large saucepan and saut� 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 liquidiser or food processor. Return to the saucepan and add the cream cheese, stirring until melted and smooth. Blend cornflour with 2-3 tablespoons of the milk, then stir into the soup with remaining milk. Heat until almost boiling.

Heat the remaining butter and olive oil, add the bread cubes, frying until golden. Drain on kitchen paper.

Ladle the soup into warm bowls and garnish with red pepper. Pile a few croutons on top and serve.