Dandy® Celery Soup with Pimento Cheese Toastie

1. In medium stock pot, combine the Dandy® sliced celery, potatoes, onion, butter, salt and pepper.
2. Sauté for 8-10 minutes over medium high heat, until onion is translucent.
3. Add vegetable stock and simmer until potatoes are soft.
4. Using an immersion blender or blender cup, purée soup until smooth. Add parsley, dill and purée once more.
5. Add cream, stir, strain and serve in bowls. Garnish with a drizzle of olive oil and sea salt.
6. Serve with Pimento Cheese Toastie.

Recipe by Chef Todd Fisher

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