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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Celeriac and potatoes are the base of this deceptively rich soup. Serve as the first course of a refined menu. Ingredients:
4 cups (1/4-inch) diced peeled celeriac (celery root; about 1 1/4 pounds) |
4 cups (1/4-inch) diced peeled yukon gold potato, (about 1 1/4 pounds) |
3 cups fat-free, less-sodium chicken broth |
2 cups water |
2 tablespoons fresh thyme leaves |
4 large garlic cloves, chopped |
1/3 cup white wine |
3/4 teaspoon salt |
1/2 cup 2% reduced-fat milk |
1 tablespoon extravirgin olive oil |
3 tablespoons thinly sliced green onions |
Directions:
1. 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 wine and salt. Cook over medium heat for 3 minutes or until thoroughly heated. Remove soup from heat, and stir in milk.
2. Divide soup evenly among 6 bowls; drizzle oil evenly over soup. Sprinkle with onions.
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