This rich, savoury soup is the ultimate comfort for chilly nights. Serve with garlic toasts for the perfect accompaniment.
The nutty flavour of celery root (sometimes called celeriac) combines with apples to make this fine soup mildly perfumed with curry. It's delightful to look at in wide old-fashioned soup bowls or glass cups. Choose a juicy apple such as Gravenstein, Spartan or McIntosh for this recipe.
This recipe makes delicious and thrifty use of the 1/4-inch (5 mm) thick rinds that remain after grating wedges of Parmigiano-Reggiano. They infuse this velvety soup with a rich salty bite.
Use tart apples, such as Northern Spy or Granny Smith, for this delicious, fruit-accented stuffing.
Catherine Van Hezewijk, mother of test kitchen home economist Susan, often makes this traditional soup, which is the inspiration for our streamlined version.
Wheat beer goes perfectly with light delicious mussels. Choose a favourite from a local microbrewery or go afar and try Blanche de Chambly by Unibroue from Quebec, the Belgium Hoegaarden or the German Schneider Weisse.
On a blustery day, nothing says comfort like a bowl of creamy chowder. Add crusty bread to soak up every last drop.
