This last weekend we went for dinner at one of our favorite French restaurants— Deux Amis. Our sons standard order is the soup of the day, grilled calamari, and pink-fish, a.k.a salmon. So on a lovely spring evening, we sat there with our four year old son, and twin one year old girls, eating Celery Soup. Two evenings later, my son requested the same soup. I did my best to re-create it.
Hope you enjoy it as much as we did!
1 bunch celery hearts, chopped
1 small white onion, chopped
1 small waxy potato
2 tablespoons unsalted butter
3 cups vegetable / chicken broth
1/4 cup fresh dill
Salt, to taste
- In a 5qt pot, cook the first four ingredients for 8–10 minutes. Keep stirring.
- Add the remaining ingredients. Bring to a boil, reduce the heat to low, cover and it let it cook for another 10–15 minutes.
- Puree to a smooth consistency. Garnish with celery leaves and sea salt.