Celery Soup

Yield 6


  • ½ cup unsalted butter
  • 1 head of celery chopped -reserved some leaves
  • 1 cup yellow potato
  • ½ cup yellow onion chopped
  • 3 cups broth (chicken or vegetables)
  • ¼ cup fresh dill
  • ½ cup heavy cream
  • Salt and pepper to taste
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  1. In a medium saucepan over medium heat sauté with butter the onion, celery, and potatoes; season with a little bit of salt. Cook for about 10 minutes, stirring occasionally.
  2. Add broth and simmer until potatoes are cooked. About 5 to 10 minutes.
  3. Pure in a blender with dill. Strain.
  4. Put it back in the pot and add cream.
  5. Serve it warm, garnished with celery leaves, a sprinkle of flaky salt.