White Velvet Soup

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

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.