1/2 pound celery (about 2 cups) chopped (outside stalks are fine)*
1/2 cup chopped onion
1/2 cup peeled and diced potato
3 tablespoons butter and 3 tablespoons olive or avocado oil **
4 cups chicken or vegetable stock
1/2 to 1 cup milk or plant-based milk (optional)
2 teaspoons fresh dill weed (1 teaspoon dried)
Sea salt and freshly ground pepper
Splash of fresh lemon juice
1/2 teaspoon Rain’s Choice pure Vanilla Extract
2 1/2 tablespoons Greek yogurt or plant-based Greek yogurt
Freshly grated nutmeg (optional but excellent)
Garnishes: dill weed, parsley, lemon slices, Greek yogurt or light sour cream.
Cook celery, onion, and potato gently in the oil and butter in a covered pan for 10 minutes. Don’t let the vegetables brown. Add stock and 1/2 teaspoon of dill weed. Simmer for about 20 minutes or until vegetables are fork-tender.
Blend the soup with an immersion blender or food processor. Strain to remove celery strings, then add milk or more broth if the soup is too thick. Heat the soup until hot but not boiling, season to taste with salt, pepper and more dill weed plus a splash of lemon juice.
Add the vanilla and Greek yogurt, and mix gently. Add freshly grated nutmeg if desired.
Garnishes: dill weed, parsley, lemon slices, Greek yogurt or sour cream (optional).
*Another option is a blend of chopped fennel and celery.
**If you don’t want to use dairy butter, I recommend Miyoko’s vegan “butter.” It is by far the best substitute I’ve found to date. It keeps well in the refrigerator and is an excellent butter substitute for toast, pancakes, etc. I’ve also used it when making frostings. You can also use all oil and no butter if you prefer.