This beautiful green bunch of stalks was once used as a bouquet of flowers! Nowadays celery is more often eaten as a versatile crunchy snack–with peanut butter, a sprinkle of salt, or as an addition to your crudite platter. The subtle flavor is also an essential in Thanksgiving dishes, and I personally love to make a creamy celery soup. So check your farmers’ markets, as it should be making an appearance this fall.
- 1 head celery chopped
- 1 onion chopped
- 1 Potato cut into cubes
- ½ stick of butter
- 3 cups vegetable or chicken stock
- Salt and pepper to taste
- 2-3 sprigs fresh dill chopped
- ½ cup cream
- Combine vegetables and butter in a saucepan and cook over medium heat until onion is translucent (about 10 minutes)
- Add broth to vegetables and simmer until potatoes are tender, 8–10 minutes
- Add dill and purée in a blender (keep some dill back for garnish)
- Stir in cream
- Garnish with celery leaves and dill
- Serve and enjoy!