Carrot and celery soup

• 400 g carrots
• 200 g celery
• 2–3 tablespoons

Grate the carrots and celery, removing any tough strings from the celery as you do so. Heat the oil in a large pan and cook the vegetables gently for 15–20 minutes with the lid on. Stir them occasionally. Season with salt and pepper Pour in the stock, bring to the boil, add most of the dill if fresh, all if dried, and simmer for 20 minutes. Blend three quarters of the soup and sieve. Com