INGREDIENTS 1 chopped head of celery 1 chopped large waxy potato 1 chopped medium onion 1 stick unsalted butter Salt 3 cups low sodium chicken broth 1/4 cup fresh dill 1/2 cup heavy cream Celery leaves Olive oil Flaky sea salt PREPARATION Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt. Cook, stirring, until onion is tender, 8–10 minutes. Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt
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