Cream Of Celery Soup

Cream of Celery Soup - Grant Wilson
4 servings

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

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.

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

Replace the Broth with Vegetable Broth.

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