White Velvet Soup

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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 (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 extra virgin olive oil
• 3 tablespoons thinly sliced green onions

Directions

1. Combine first 6 ingredients in a large stockpot; bring to a boil.
2. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
3. Place half of potato mixture in a blender; process until smooth.
4. Repeat with remaining potato mixture.
5. Return puréed potato mixture to pan; stir in wine and salt.
6. Cook over medium heat 3 minutes or until thoroughly heated.
7. Remove soup from heat, and stir in milk.
8. Place soup in each of 6 bowls; drizzle oil over soup.
9. Sprinkle with onions.

Yield: 6 servings (serving size: 1 1/3 cups soup, 1/2 teaspoon oil, and 1 1/2 teaspoons onions)