Celery Soup

• Gluten free

• Produce

  • 1 chopped head Celery
  • 1 Celery, leaves
  • 1/4 cup Dill, Fresh
  • 1 Onion, medium
  • 1 Waxy potato, large

• Canned Goods

  • 3 cups Chicken broth, low-sodium

• Baking & Spices

  • 1 Salt
  • 1 Sea salt, flaky

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 stick Butter, unsalted
  • 1/2 cup Heavy cream

Found on epicurious.com

Description

Ingredients

• 1 chopped head of celery
• 1 chopped large waxy potato
• 1 chopped medium onion
• 1 stick unsalted butter
• Salt
• 3 cups low sodium chicken broth
• 1/4 cup fresh dill
• 1/2 cup heavy cream
• Celery leaves
• Olive oil
• Flaky sea salt

Directions

• Preparation Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt. Cook, stirring, until onion is tender, 8–10 minutes. Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

Nutrition