Cream of Celery Soup

Ingredients:

1 Head of celery, chopped, leaves reserved

1 medium onion, chopped

1 small head celeriac root, peeled and chopped

1 large waxy potato, peeled and chopped ( Yukon gold works well here)

4 cups chicken stock

1/4 cup fresh dill

1 tsp Kosher salt

Sea salt

Fresh ground pepper

1/2 stick unsalted butter

1/4 cup heavy cream

Instructions:

Melt butter in large dutch oven

add vegetables, kosher salt and pepper, and saute until the onion is soft. Add the chicken stock and dill and simmer until all vegetables are soft. Cool for 15 minutes, and puree in a blender in batches, straining each batch through a fine sieve.

Add soup back to the pot, and taste for seasoning, adding additional salt and pepper if needed.

The soup should be fairly thick at this point. To add additional richness, add 3 tbsp to 1/4 cup of heavy cream. Heat until warmed, but do not boil.

Serve with fresh dill and reserved celery leaves, sprinkle with sea salt