White Velvet Soup
12 ingredients
4 steps
Ingredients
- 4 cups diced celeriac
- 4 cups diced yukon gold potatoes
- 3 cups chicken broth
- 2 tablespoons fresh thyme leaves
- 2 cups water
- 4 cloves garlic, chopped
- 1/3 cup white wine
- 1/2 cup milk
- 1 tablespoon olive oil
- 2 tablespoons sliced scallions
- salt
- white pepper
Directions
-
1combine first 6 ingredients in a stockpot, bring to boil, lower heat and simmer for 30 minutes until veggies are tender with a hand blender process the soup until it is smooth.
-
2add wine, cook for 5 minutes.
-
3add milk, salt, pepper.
-
4divide into 6 bowls, drizzle each with olive oil and sprinkle with scallions.
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