celery dill soup

This soup was the happy remainder of an art project.

 

 

 

Pinterest, with its infinite possibilities, offered me this great Valentine's Day craft. The bottom half of a bunch of celery becomes the perfect rose stamp. 

 

But then, what do you do with all the celery you just cut off?

Make soup, of course...

And some very nice Valentine's.

The soup has a lightly creamy broth with a nice spicy kick. The butter makes it taste like there's potato in the mix even though it is absent. Use the cayenne at your discretion. Some prefer it hotter than others.

 

Celery Dill Soup

Adapted from Jan Grigson's on Food 52

Serves 4-6

Ingredients

• 1/2 pound celery, chopped (outside stalks of one bunch)
• 1/2 onion, chopped
• 8 tablespoons butter
• 3 cups water or vegetable stock
• 1 cup unsweetened light coconut milk
• About 1 teaspoons dill weed (2 teaspoons for fresh dill)
• 3 teaspoons salt (or to taste)
• Cayenne pepper to taste 

Instructions 

1. Saute celery, onion, and potato gently in the butter for 10 minutes, stirring ocasionally. Don't let the vegetables brown. Add stock or water, milk and 1/2 teaspoon of dill weed. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.
2. Blend or purée the soup. Bring slowly to just under the boil, seasoning with salt, and more dill weed if required.
3. Sprinkle cayenne pepper on individual bowls, for some color and a nice kick.