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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 17%
  • Fat: 3.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.4g
  • Carbohydrate: 28.5g
  • Fiber: 4.4g
  • Cholesterol: 2mg
  • Iron: 2.1mg
  • Sodium: 625mg
  • Calcium: 97mg

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.
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