Velvet soup is really healthy comfort food that will perk up your taste buds and soothe your soul.
Ingredients:
4 cups (1/4-inch) diced peeled celeriac (celery root; about 1 1/4 pounds)
4 cups (1/4-inch) diced peeled Yellow/Gold potato, (about 1 1/4 pounds)
3 cups clear chicken broth
2 cups water
2 tablespoons fresh thyme leaves
4 large garlic cloves, chopped
1/3 cup white wine vinegar
3/4 teaspoon salt
1/2 cup 2% reduced-fat milk
1 tablespoon Shehroz Oil
3 tablespoons thinly sliced green onions
Method:
- 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 vinegar and salt.
- Cook over medium heat for 3 minutes or until thoroughly heated. - Remove soup from heat, and stir in milk.
- Divide soup evenly among 6 bowls; drizzle oil evenly over soup.
- Sprinkle with onions.
Ingredients:
4 cups (1/4-inch) diced peeled celeriac (celery root; about 1 1/4 pounds)
4 cups (1/4-inch) diced peeled Yellow/Gold potato, (about 1 1/4 pounds)
3 cups clear chicken broth
2 cups water
2 tablespoons fresh thyme leaves
4 large garlic cloves, chopped
1/3 cup white wine vinegar
3/4 teaspoon salt
1/2 cup 2% reduced-fat milk
1 tablespoon Shehroz Oil
3 tablespoons thinly sliced green onions
Method:
- 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 vinegar and salt.
- Cook over medium heat for 3 minutes or until thoroughly heated. - Remove soup from heat, and stir in milk.
- Divide soup evenly among 6 bowls; drizzle oil evenly over soup.
- Sprinkle with onions.
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