white velvet soup

this is delicious, very much like vicchysoise with the subtle flavor of the celeriac. this does taste good cold, as well, and leftovers reheat beautifully

• Ready In: 55 mins
• Serves: 6

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

1. combine 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.
2. add wine, cook for 5 minutes.
3. add milk, salt, pepper.
4. divide into 6 bowls, drizzle each with olive oil and sprinkle with scallions.