Set a large 6 to 8-quart soup pot over medium heat. Add the butter, and let it melt, creating a flavorful base. After the butter has melted, toss in the chopped onions, garlic, and chopped celery. Stir well to coat the vegetables in the butter.
Sprinkle in about 1 teaspoon of salt and ¼ teaspoon of ground black pepper. This seasoning allows the vegetables to soften beautifully. Make sure to stir occasionally and let them cook for about 10 minutes. The key is to achieve a very soft texture without browning.
If you find the veggies starting to brown, feel free to lower the heat to medium-low. Once the vegetables are soft and fragrant, it’s time to add the aromatics.
Add in the bay leaf, chopped dill, and pour in the vegetable stock. This combination will create a delightful broth that enhances the flavor of the soup. Allow it to simmer gently for about 15 to 20 minutes, stirring occasionally to marry all the flavors.
After simmering, carefully remove the bay leaf. It’s important to get this out to ensure a smooth and delightful texture.
Now comes the fun part! Pour the soup into a large blender. Secure the lid tightly. Open the top vent and cover the lid with a towel for safety. This step prevents any hot liquid from splattering out while you blend.
Puree the soup until it reaches your desired consistency. You can make it completely smooth or leave it slightly chunky, depending on your preference. If you’d rather use an immersion blender, that’s a great option too, and it saves on clean-up!
Once blended to perfection, pour the soup back into the pot. Gently stir in the heavy cream, which will give the soup its luxurious texture. Taste, and adjust the seasonings with salt and pepper as needed.
Finally, serve hot, and enjoy the heartwarming experience of this Cream of Celery Soup with your loved ones!
