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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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this is delicious, very much like vicchysoise with the subtle flavor of the celeriac. this does taste good cold, as well, and leftovers reheat beautifully Ingredients:
4 cups diced celeriac |
4 cups diced yukon gold potatoes |
3 cups chicken broth |
2 tablespoons fresh thyme leaves |
2 cups water |
4 cloves garlic, chopped |
1/3 cup white wine |
1/2 cup milk |
1 tablespoon olive oil |
2 tablespoons sliced scallions |
salt |
white pepper |
Directions:
1. combine first 6 ingredients in a stockpot, bring to boil, lower heat and simmer for 30 minutes until veggies are tender with a hand blender process the soup until it is smooth.
2. add wine, cook for 5 minutes.
3. add milk, salt, pepper.
4. divide into 6 bowls, drizzle each with olive oil and sprinkle with scallions.
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