Ingredients
- 2 potatoes
- 1 onion
- 475 ml milk
- 475 ml chicken stock
- 200 gr celery (chopped)
- 16 gr carrots (grated fresh)
- 14 gr butter
- 14 gr celery (grated fresh)
- 1 gr pepper
- 1 gr dill (fresh)
- 1 gr salt
Melt butter in a large pot. Add chopped celery, onion and potatoes. Cover pot and stew vegetables over low heat for 10 minutes without browning. Add stock and herbs; cook vegetables until soft, about 30 minutes. Puree the mixture in a blender. Stir in milk and adjust seasonings. Toss in grated carrot and celery. Reheat to just below the boiling point. Serve with fresh bread.
