- 1/2 pound celery, chopped (4 large stalks about 2 cups)
- 1/2 onion chopped
- 1-2 diced small potatos
- 4 tablespoons butter
- 4 cups veggie stock
- 1/2 c. cream, half and half or milk
- About 1 teaspoons dill weed * (2 teaspoons for fresh dill)
- Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don’t let the vegetables brown. Add stock or water, s & p to taste and 1/2 teaspoon of dill weed. Simmer for 20 minutes.
- Blend or purée the soup. Add cream. Bring slowly to just under the boil, and more dill weed if required.
- Serves 4, 6 if the rest of the meal is fairly copious
Notes: * I only used 1/2 tsp dill as I thought more would be overpowering. I used an immersion blender.