Celery Soup

By garciamoss

Ingredients

• 1 head celery, stalks chopped, leaves reserved
• 1 large waxy potato, chopped
• 1 medium onion, chopped
• 1/2 cup (1 stick) unsalted butter
• Kosher salt
• 3 cups low-sodium chicken broth
• 1/4 cup fresh dill
• 1/2 cup heavy cream
• Flaky sea salt (such as Maldon) and olive oil (for serving)

Preparation

Step 1

Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes. Add broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with dill; strain. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil.