4 cups Dandy® sliced celery
2 small Yukon gold potatoes; peeled and diced
1 med yellow onion; diced
4 Tbsp. salted butter
1 ½ tsp. kosher salt
½ tsp. black pepper
1 dash cayenne pepper
3 cups vegetable broth, low sodium
¼ cup chopped fresh parsley leaves
2 Tbsp. chopped fresh dill
½ cup heavy cream
Olive oil for garnish
Sea salt for garnish
In medium stock pot, combine the Dandy® sliced celery, potatoes, onion, butter, salt and pepper. Sauté for 8-10 minutes over medium high heat, until onion is translucent. Add vegetable stock and simmer until potatoes are soft. Using an immersion blender or blender cup, purée soup until smooth. Add parsley, dill and purée once more. Add cream, stir, strain and serve in bowls. Garnish with a drizzle of olive oil and sea salt.
Serve with Pimento Cheese Toastie.