Celery Soup

 2 cups celery stalks, washed, topped and tailed and roughly chopped
3/4 cup brown onion, roughly chopped
1 cup potato, peeled and roughly chopped
90g unsalted butter
4 cups chicken or vegetable stock
3 tsp fresh dill leaves, washed
3 tbs thickened cream, optional
salt and pepper

Add celery, potato, onion and butter to a medium saucepan and cook covered over low heat for 10 minutes. The vegetables should stew and not brown.

Add stock and dill.

Simmer for 20 minutes, uncovered.

Pour the soup into a Vitamix or blender and blend until smooth.

Serve warm, add salt and pepper to taste and the cream if adding.

Try this served with buttered sourdough.