Creamy soup is always so good on a cold day! This nourishing celery soup is so simple to turn into a vegan option as well by switching out the butter, broth and milk for vegan substitutes! You’ll be surprised, it looks as good as it tastes!
[recipe servings=4 time=35 Minutes Difficulty=Easy]
2 Tablespoons Unsalted Butter
1 Large Sweet Onion, Diced
1 Large Head Celery, Stalks Chopped, Leaves Reserved
1 Teaspoon Salt To Taste
3 Garlic Cloves, Minced
1 Teaspoon Dried Dill
3 Cups Chicken Stock
1 Cup Whole Milk
¼ Cup Fresh Dill, Minced
1. In a large stock pot, melt the butter over medium heat. Add the onion, celery, and salt until soft, about 7 minutes. Add the garlic and dried dill and cook, stirring, for another 2 minutes.
2. Add the stock and bring to a simmer for 15 minutes. Stir in the milk and dill, reserving some for garnish, and remove the soup from the heat.
3. Use an immersion or regular blender to purée the soup smooth. Return the soup to the pot to warm through. Season to taste with salt and pepper.