Recipe: White Velvet Soup (using celery root, white beans, blender)

WHITE VELVET SOUP
"A delicious, rich-tasting soup."

FOR THE BEAN MIXTURE:
4 cups (1/4-inch) celery root, peeled and diced (about 1 1/4 pounds)
2 cans (15 ounces each) Great Northern, Navy or Cannelloni beans, rinsed and drained
3 cups fat-free, less-sodium chicken broth
2 cups water
2 tablespoons fresh thyme leaves
4 large garlic cloves, chopped
FOR THE SOUP:
1/3 cup white wine
3/4 teaspoon salt
1/2 cup 2% reduced-fat milk
GARNISHES:
1 tablespoon extra virgin olive oil
3 tablespoons green onions, thinly sliced

Combine first 6 ingredients for the bean mixture in a large stockpot; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender.

Place half of bean mixture in a blender, process until smooth. Repeat with remaining bean mixture.

Return pureed bean 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.

Divide soup evenly among 6 bowls, drizzle oil evenly over soup. Sprinkle with onions.

Makes 6 servings
Source: the Idaho Bean Commission