Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
6 servings (serving size: 1 1/3 cups soup, 1/2 teaspoon oil, and 1 1/2 teaspoons onions)

Celeriac and potatoes are the base of this deceptively rich soup. Serve as the first course of a refined menu.

How to Make It

Step 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.

Step 2

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

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