Celery Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- olive oil
- salt
- 1/2 cup heavy cream
- 1 stick unsalted butter
- flaky sea salt
- celery leaves
- 3 cups low sodium chicken broth
- 1/4 cup fresh dill
- 1 chopped head of celery
- 1 chopped large waxy potato
- 1 chopped medium onion
- Carbohydrate 17 g(6%)
- Cholesterol 101 mg(34%)
- Fat 40 g(62%)
- Fiber 2 g(10%)
- Protein 6 g(13%)
- Saturated Fat 22 g(112%)
- Sodium 861 mg(36%)
- Calories 439
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.
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.
