Celery Soup

1 head celery, stalks chopped—leaves reserved

1 cup riced cauliflower

1 medium onion, chopped

½ cup (1 stick) unsalted Kerrygold butter

Kosher salt

3 cups low-sodium organic chicken broth

¼ cup fresh dill

½ cup heavy cream

Flaky sea salt (such as Maldon)

Extra virgin olive oil (for serving)

Combine celery, potato (or cauliflower), onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes. Add broth; simmer until cauliflower is tender, 8–10 minutes. Purée in a blender with dill; strain. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil.