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Celery – dill soup

Delicious soup of celery and dill with home-made croutons.

Preparation time 50 minutes .. Durability 1 week in the refrigerator


  • 6-8 stems of white celery
  • 3 smaller potatoes
  • 3 cloves of garlic
  • 1 larger onion
  • 200 ml sour cream
  • 2 tbsp olive oil
  • 1 tsp ground rosemary
  • 4 tbsp freshly chopped dill (or from the freezer)
  • salt & pepper


Wash the celery, remove the unpleasant “hair” from the stems and chop them into pieces. Cut the onion and put the pressed garlic in the pot with oil. If it is glassy, add pieces of celery, potato cubes and rosemary. Add boiling water after about 5 minutes and then add salt and pepper. Let boil for about 40 minutes until all vegetables are soft. Once soft, mix them with a staff mixer. Add the sour cream and season with salt and pepper. When the soup is almost ready, add dill and ready.

The soup is incredibly tasty and you do not know that you eat celery. Serve with croutons, grissini, fresh bread or toast.

Enjoy your meal!

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