Potato Veloute

The Broth
2 cups whole milk (or 2%)
2 cups water
1/4 whole onion, studded with a clove
1 Bay Leaf
Warm the milk and water in a saucepan with the onion and bay leaf. Just before it starts to boil and foam, turn off heat and allow the mixture to steep.

Vegetables
1/2 lb potatoes, peeled and diced
1/2 leek, slice lengthwise and diced (white and tender green parts only)
1/4 celery root, diced
1 to 2 tbsp butter
Prep vegetables. Melt butter in a medium soup pot, and sautee leek 10 minutes until slightly softened over medium to low heat - leek will finish cooking in the broth. Add potato and celery root and toss to coat. Sprinkle with salt and a dash of white pepper.

Ingredients to finish the soup
Have ready
1/4 cup creme fraiche
or
1/4 cup heavy cream
1/4 cup minced parsley

To make the soup, remove bay leaf and onion from the steeped broth and add the warm broth to the sauteed vegetables. Bring to a boil. Simmer gently on low heat for 30 to 40 minutes, or until vegetables are very tender when pieced with a fork. Using a hand blender, puree the soup until completely smooth and creamy. (Alternatively, blend in a blender in several batches and return to the the soup pot).

Reheat the soup, being careful not to boil. Taste for seasoning. Slowly add in the creme fresh or cream, stirring constantly. Re-taste and correct pepper, if needed. Serve warm, not piping hot, with minced parsley.

A light salad of baby greens is best. Try a fruity dressing of raspberry vinaigrette with a dash of lemon.