Snow Melt Soup
This soup is creamy and satisfying and guaranteed to melt the snow off cold bones. Plus, by peeling the vegetables it should end up stark white for monochrome winter.
Ingredients
1 onion or 3 leeks, sliced thinly
5 sprigs thyme, leaves picked (or 1 tsp herbs de provence)
1 cup dry white wine or hard cider
2 celery root, peeled and cut into chunks
1 lb yellow potatoes, peeled and cut into chunks
1 tart apple, peeled and cut into chunks
1/2 cup heavy cream
Method
- In a large soup pot, heat a glug of olive oil or knob of butter over medium heat
- Sweat the onion (or leeks) and herbs with a big pinch of salt until soft but not browned
- Add the wine (or cider) and let reduce until almost dry
- Add the celery root, potatoes, and apple
- Cover with water or stock and another hefty pinch of salt
- Increase the heat to high, bring to a boil, reduce to a simmer and cook until the vegetables are soft
- Blend until silky smooth
- Add the cream, taste and adjust seasoning as desired
- Garnish with a grind of black pepper, drizzle of olive oil, and/or sprinkle of minced chives
