Cream Of Celery Soup

Cream of Celery Soup - Grant Wilson
4 servings

INGREDIENTS
1 Head of Celery, chopped, including leaves (reserve some leaves for garnish if you want)
1 Large Yukon Gold Potato. chopped (Any waxy potato will do)
1 Medium Onion, chopped
1 stick unsalted butter
3 cups Chicken Broth
1/4 cup Fresh Dill
1/2 cup heavy cream
Extra Virgin Olive oil
Salt


METHOD
1. Combine Celery, Potato, Onion, Butter in a medium saucepan over medium heat; season with salt.
2. Cook, stirring, until onion is tender. (approx. 8–10 minutes)
3. Add 3 cups Broth and simmer until potatoes are tender. (another 8–10 minutes).
4. Pour the soup into a blender.
5. Add Dill and purée until smooth.
6. Strain the soup through a wire mesh back into the pot.
7. In the pot, removed from heat, stir in the Cream.


HOW TO SERVE
Serve soup topped with celery leaves, olive oil, and flaky sea salt.

VEGETARIAN
Replace the Broth with Vegetable Broth.

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