Celery Soup with Dill and Croutons

Serves 6 INGREDIENTS

1 tablespoon butter

1 tablespoon olive oil

1 small yellow onion, chopped

1 medium leek (white and pale green parts only), washed, chopped

2 large shallots, chopped

2 medium Yukon gold potatoes, peeled, coarsely chopped

8 stalks celery, cut into 2-inch pieces, including leaves

1/2 cup dry white wine

4 cups low-fat chicken broth or vegetable broth, plus additional broth if needed 1/2 cup heavy whipping cream

Salt and pepper to taste

2 tablespoons fresh dill, coarsely chopped Garnish: seasoned croutons, see cook’s notes

Cook’s notes: To make crostini, cut 6 thin baguette slices and brush both sides with extra-virgin olive oil. Place in single layer on rimmed baking sheet. Bake in middle of preheated 350-degree oven until golden, about 8-10 minutes (keep an eye on them). Sprinkle with seasoned salt.

DIRECTIONS

In a Dutch oven or pot, heat butter and oil on medium-high heat. Add onion, leek and shallots. Cook, stirring frequently, until onion softens, about 5 minutes. Add potato and celery; cook 2 minutes, stirring occasionally. Add wine and boil 1 minute. Add broth and bring to boil; cover and lower heat to medium-low. Simmer 45-55 minutes or until celery is tender. Puree soup in batches in a blender or food processor until very smooth (if using blender, use caution when blending hot liquids — hold top down with potholder). Return soup to pot and stir in cream, salt and pepper. If soup is too thick, add a little additional broth and stir until heated. Ladle soup into bowls and garnish with dill. Top with garlic croutons.

— From “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley, 2010)