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:
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.
add wine, cook for 5 minutes.
add milk, salt, pepper.
divide into 6 bowls, drizzle each with olive oil and sprinkle with scallions.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.