Yesterday, snow arrived before dawn and traced the barren trees with wintry light, taunting us until we put on our running clothes, trekked out into the frigid air, and left only our footsteps behind. We arrived home pink-cheeked and slightly hoarse from the chilly wind, giddy from snowball fights and snowmen and the feeling that everything had been scrubbed clean and restored to its proper order.
The first snowfall is always the best. The trees have been barren just long enough to make fall seem distant, and the cold hasn’t had a chance to settle into one’s bones just yet. It’s the perfect excuse to do all those cliched things one does at the start of winter: drink hot chocolate with marshmallows, go sledding with all the neighborhood kids, and make hearty winter fare.
There’s something so soothing and cheerful about a warm, wintry soup, and the one I want to share with you today is a perfect dinner or post-run snack for warding off winter’s chill. And topped with golden melted muenster and slices of toasted sourdough bread, it feels almost luxurious.
Wintry onion soup