Snow Melt Stew

Name: Snow Melt Stew
Ingredients: 3 qt [2.8 L] water or stock; 1 cup [240 ml] heavy cream; Chives or sage leaves (optional); Chives or sage leaves (optional); 5 sprigs thyme; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 cup [240 ml] dry white wine or hard cider; 1 cup [240 ml] dry white wine or hard cider; 4 lb [1.8 kg] celery root, peeled and cut into chunks; 1 lb [455 g] tart apples, cored and cut into chunks; 3 qt [2.8 L] water or stock; 4 garlic cloves [28 g], thinly sliced; 1 lb [455 g] yellow onions, thinly sliced; Olive oil

Preparation info

Difficulty
Easy

Appears in

Pulp

By Abra Berens

Published 2023

About

This is my favorite soup to make just after the holidays when I’m craving slightly more austere meals as an antidote to the decadence. The name started as a joke because no one would order Celery Root–Apple Soup at the restaurant, but “Snow Melt Stew? Well, I’ll take two, please.” A rose by any other name smells as sweet, but doesn’t sell well in restaurants in January.

Ingredients

Main course
Gluten-free
Vegetarian
Winter
January

Ingredients

Method