Dandy® Celery Soup with Pimento Cheese Toastie
What You Need
- 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
Make It
- 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.
Recipe by Chef Todd Fisher
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