White Velvet Soup

White Velvet Soup
Photo by Photography: Randy Mayor

Ingredients

  • ¾ teaspoon salt
  • 1 tablespoon extravirgin olive oil
  • 4 large garlic cloves, chopped
  • 1/3 cup white wine
  • 4 cups (1/4-inch) diced peeled celeriac (celery root; about 1 1/4 pounds)
  • 3 tablespoons thinly sliced green onions
  • ½ cup 2% reduced-fat milk
  • + 4 more ingredients
    • 2 cups water
    • 4 cups (1/4-inch) diced peeled Yukon Gold potato, (about 1 1/4 pounds)
    • 2 tablespoons fresh thyme leaves
    • 3 cups fat-free, less-sodium chicken broth

Combine first 6 ingredients in a large stockpot; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Place half of potato mixture in a blender; process until smooth. Repeat with remaining potato mixture. Return pureed potato mixture to pan; stir in...

View full recipe at My Recipes

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