Ingredients
- 1 head celery, washed, ribs chopped, leaves reserved for garnish
- 1 large waxy potato, chopped (I used baking potato on hand.)
- 1 medium onion, chopped (I used 1/2 yellow onion.)
- 4 Tablespoons (1/2 stick) butter
- Kosher salt
- 3 cups chicken broth
- Scant 1/4 cup fresh dill (I omitted.)
- 1/2 cup heavy cream (I omitted.)
- Olive oil for serving (I omitted.)
Directions
- Combine celery, potato, onion and butter in a large saucepan over medium heat; season with salt.
- Cook, stirring frequently, until onion is tender, 8 to 10 minutes. (I cooked about 20 minutes.)
- Add broth; simmer until potatoes are tender. (I cooked an additional 20 minutes and used a hand-held potato masher throughout simmer time.)
- Cool slightly.
- (In 1-2 cup portions, add mixture to blender.) (Take insert off blender lid to allow steam to evaporate. Place towel or hand over opening to avoid splatter.)
- Puree in a blender with dill (I omitted dill.)
- Stir in cream (I omitted.)
- To serve, top with reserved celery leaves and light drizzle of oil. (I omitted both.)
Serves 6.
SOURCE: Omaha World Herald grocery insert. -Adapted from Bon Appetit by Daniel Neman, St. Louis Post-Dispatch.
September 2021