Step 1

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.

Step 2

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.

Step 3

Add the vanilla and Greek yogurt, and mix gently. Add freshly grated nutmeg if desired.

Step 4

Garnishes: dill weed, parsley, lemon slices, Greek yogurt or sour cream (optional).