White Velvet Soup

Photography: Randy Mayor; Styling: Melanie J. Clarke
Celeriac and potatoes are the base of this deceptively rich soup. Serve as the first course of a refined menu.

Yield:

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

Recipe from

Nutritional Information

Calories 161
Caloriesfromfat 17 %
Fat 3.1 g
Satfat 0.7 g
Monofat 2 g
Polyfat 0.4 g
Protein 6.4 g
Carbohydrate 28.5 g
Fiber 4.4 g
Cholesterol 2 mg
Iron 2.1 mg
Sodium 625 mg
Calcium 97 mg

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

Preparation

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.

Divide soup evenly among 6 bowls; drizzle oil evenly over soup. Sprinkle with onions.

Note:

Cynthia DePersio,

August 2003