Cream of Celery and Carrot Soup

 Ingredients:

2 tablespoon butter

6 celery stalks chopped

1 large onion, or two small peeled and chopped

2 large carrots peeled and chopped

4 garlic cloves minced

4 cups chicken stock 

2 cups half and half 

1 tablespoon dill chopped ( optional)

4 tablespoons fresh parsley chopped ( optional)

salt and pepper to taste

Directions:

Heat butter in a large pot on a medium high heat.

Add the chopped celery, onion and carrots to the pot, along with a few pinched of salt and pepper. Cook to softened, around 15 minutes.

Stir in the minced garlic and cook for a few more minutes .

Pour in the stock and bring to a boil.

Allow to simmer for 15 minutes, then take off of the heat.

Let cool a little and then pour in the half and half and stir to combine.

Blend the soup with an immersion blender .

Stir in the fresh dill and parsley and taste to season with salt and pepper.

Laurie gave me a bunch of leftover veggies from her party and there were lots of celery and carrots. Since it's been cold in Florida- soup was on the agender 💜

Would make this again!