Ingredients:

2 tbsp unsalted butter
1 cup celery leaves, chopped
1 small onion, chopped
1/2 cup fresh parsley, chopped with tough stems removed
1 cup of peeled and diced potato
3 cups vegetable or chicken stock
1/2 cup dill sprigs, tough stems removed

Instructions:

Place the butter in a microwave-safe large dish and microwave uncovered for about 2 minutes on full power. Add the celery leaves, onion and potato and combine well. Microwave for a further three minutes.

Add 2 cups of stock, stir well and cover. Microwave for about 6 minutes on full power.

Pour the soup into a food processor or blender, add the herbs (dill and parsley) and puree briefly. Transfer back into the microwave-safe dish, stir in the remaining stock, cover and microwave for a further 3 minutes. Stir well and serve immediately.

Related posts:

1. Winter Vegetable Soup
2. Quick Cream of Squash Soup
3. Valentine’s Pear Dessert