Recipes
Creamy Celery Potato Soup with Dill
Pairs Well With
Serves 6
Ingredients
8 tablespoons unsalted butter
6 cups chopped celery
2 medium Russet potatoes, peeled and chopped
1 leek, washed well and chopped
2 teaspoons celery salt
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
4 cups chicken broth
3 dried bay leaves
¾ cup chopped Italian parsley
1 cup spinach leaves
1/2 cup fresh dill, plus more for garnish
½ cup heavy cream, plus more for garnish (optional)
Preparation
Melt butter in a large pot over medium heat. Add the celery, potatoes, leek, celery salt, kosher salt and black pepper. Cook, stirring occasionally, until vegetables are tender, about 20 minutes.
Add broth and bay leaves, simmer for 10 minutes. Remove from heat and let cool slightly. Remove the bay leaves
Transfer to a blender (you may need to do this in batches depending on the size of your blender). Add the parsley, spinach and ½ cup of dill to the blender and blend until smooth. Adding these ingredients off the heat keeps the soup a beautiful shade of green.
Return soup to the pot, add cream (if using) and bring to a simmer. Taste and add more salt and pepper if needed.
Garnish with more fresh dill, some more freshly ground black pepper and a swirl of cream, if you’d like and serve.
From Discover CA Wines.
