Today’s recipe, coming from Bon Appétit Magazine is great because it is easy, delicious, and relies on kitchen staples like celery, potatoes, and onions.
Cream of Celery Soup
1 head celery, stalks chopped, leaves reserved
1 large waxy potato, chopped
1 medium onion, chopped
1 stick butter
3 cups low-sodium chicken broth
1/4 cup fresh dill
1/2 cup heavy cream
Combine celery, potato, onion, and butter in a medium saucepan over medium heat. Season with kosher salt. Cook, stirring, until the onion is tender, about 8-10 minutes. Add broth, and simmer for 8-10 minutes until the potatoes are tender.
Purée in a blender with the dill. Strain, then stir in cream. Serve with a drizzle of olive oil and celery leaves/dill.