I woke up to a white and silent world, the first snow storm of the season had fallen throughout the night, and was still falling.
What is there not to like when a blanket of fluffy white snow covers the entire landscape? Shoveling, gray skies, slippery and icy roads, bitter cold... I don't like winter in the northeast, it lasts for so long! But when the first snow falls, ah, it's simply magical!
"Let's go for a ride?", I asked Brady. He looked back at me, and said: "Are you sure, it's very cold outside and you can't stand cold."
"I'm sure, let's drive through some country roads nearby, we can always stop at the Bridgewater Village Store and have some hot chocolate." I said, already imagining the creamy sweetness waiting for us at the store.
As I stepped outside the car to take some pictures, the cold hit me like it was the first time I was experiencing the northern winter, even though I've been living here for so many years. My intention of taking some pretty photos ended up short, soon I was ready to drive back home, thinking of preparing a nourishing soup for us.
"Apple soup? That's pretty unusual." Brady said as I asked him to help me peel some apples and potatoes for the soup I started preparing as soon as we got back home.
"Yes, right. I just feel like trying something different. You know me, I love making soups using whatever I can find in the kitchen.
This is rich, cold-weather winner soup, and couldn't be easier. It has the perfect balance of creamy, sweet and savory.
I can not tell you how delicious it is, you'll just have to trust me until you try it yourself.
Potato and Apple Soup
♥ 4 large peeled, diced russet potatoes
♥ 3 peeled, cored, chopped fuji apples (or gala)
♥ 2 large diced onions
♥ 2 1/2 cups milk
♥ 2 1/2 cups heavy creamy
♥ 1 1/2 (about) tbsp butter
♥ nutmeg, to taste
♥ freshly ground pepper & salt, to taste
♥ french baguette, sliced
♥ grated parmesan cheese (or gruyere)
Boil the potatoes in salt water until they are tender. Drain well and mash them using a masher.
Meanwhile, mealt the butter over medium heat. Add the onions, cooking them for about 5 minutes. Add the diced apples cooking them until tender. Stir in the milk and the heavy milk and heat through. Add the mashed potatoes to the mixture. Season with nutmeg, pepper and salt to taste. Simmer covered for about 15 minutes.
Place bread slices on a baking sheet and broil for about 1 minute.
Ladle soup into oven-proff bowls leaving 1 inch to the lip. Place bread slices, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden.