Celery Soup
HB-13047 · Hand-built original
An elegant blended soup where celery, potato and onion are softened in butter, simmered in chicken broth and finished with dill and cream.
25 min4 servings351 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 1 bunch celery, coarsely chopped, plus leaves for serving
- 1 large Yukon Gold potato, peeled and coarsely chopped
- 1 medium onion, coarsely chopped
- 1/2 cup (1 stick) unsalted butter
- Kosher salt, according to taste
- 3 cups low-sodium chicken broth
- 1/4 cup chopped dill
- 1/2 cup heavy cream
- Extra-virgin olive oil, for drizzling
- Flaky sea salt, according to taste
Method
- Combine the chopped celery, potato, onion and butter in a medium saucepan, season with kosher salt, and cook over medium heat, stirring occasionally, for 8 to 10 minutes until the onion has softened.
- Pour in the chicken broth, bring the pan to a simmer, and cook for 8 to 10 minutes until the potato is fork tender.
- Transfer the mixture to a blender with the chopped dill and blend on low, then on medium-high, until completely smooth.
- Strain the soup through a fine-mesh sieve into a clean bowl and stir in the heavy cream.
- Divide the soup among bowls, drizzle each with extra-virgin olive oil, and top with celery leaves and a sprinkle of flaky sea salt.
Cook: 25 minutes · Total: 25 minutes
Nutrition (per serving, where published)
351 kcalCalories
5.5 gProtein
6.6 gCarbs
35 gFat
21.5 gSaturates
0.8 gFibre
2.3 gSugars
75 mgSodium
95 mgCholesterol
339 mgPotassium
71 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data