Chilled Celery Soup

This chilled soup is delicious and elegant-- the perfect thing for summer entertaining.


1/2 tsp caraway seed
1 onion, sliced thinly
1 yukon gold potato, peeled and diced
1 head celery, leaves separated, stalks sliced thinly
4 cups water
1 cup buttermilk


  1. In a soup pot, heat a glug of olive oil over medium heat
  2. Fry the caraway seeds for 30 seconds then add the onion with a big pinch of salt and black pepper and reduce the heat to low
  3. Add the celery, potato and water and increase the heat to a boil, reduce to a simmer and cook until soft
  4. Blend until silky smooth then whisk in the buttermilk
  5. To serve, divvy between serving bowls and garnish with a drizzle of olive oil and the reserved celery leaves