As the weather begins to change, soup becomes a bigger and bigger part of my diet. Warm, comforting, and easy to make--soups should become a staple in your dinner rotation!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.
As soon as I had a sip of this soup, I immediately wanted to devour it. Though the cream and the butter in this recipe means it is not the healthiest, it does make for fantastic soup. This creamy soup would make a greater starter for a fall dinner party as well.
Enjoy!
Cream of Celery Soup
from Bon Appétit Magazine
1 head celery, stalks chopped, leaves reserved
1 large waxy potato, chopped
1 medium onion, chopped
1 stick butter
Kosher salt
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.
1 head celery, stalks chopped, leaves reserved
1 large waxy potato, chopped
1 medium onion, chopped
1 stick butter
Kosher salt
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.
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