Celeriac-Potato-Green Chile Soup
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INGREDIENTS 1 large onion, sliced
2 tablespoons butter
1 medium bulb celeriac, peeled
1-1/2 teaspoons chopped fresh thyme
3 large baking potatoes, peeled
4-1/2 cups whole milk
1/2 cup roasted, peeled, seeded, poblano chilies
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons sugar
1 tablespoon rice wine vinegarSweat onions in butter over low heat until onion is completely cooked down but not yet caramelized - about 15 minutes. Add celeriac (sliced 1/4-inch thick) and thyme; cook, stirring frequently, 5 to 10 minutes. Add potatoes (sliced 1/4-inch thick), milk and chopped chilies; simmer (DO NOT BOIL) until potatoes and celeriac are cooked through. Blend smooth in a food processor. Season with salt, pepper, sugar and rice wine vinegar.
Makes 4 servings