Celery Soup


  • 1 head celery, stalks chopped, leaves reserved

  • 1 large waxy potato, chopped

  • 1 medium onion, chopped

  • ½ cup (1 stick) unsalted butter

  • Kosher salt

  • 3 cups low-sodium chicken broth

  • ¼ cup fresh dill

  • ½ cup heavy cream

  • Flaky sea salt (such as Maldon) and olive oil (for serving)


  1. Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt.

  2. Cook, stirring, until onion is tender, 8–10 minutes.

  3. Add broth; simmer until potatoes are tender, 8–10 minutes.

  4. Purée in a blender with dill; strain.

  5. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil.

Corbin Hill Food Project