A meal to chase away the cold:

Playing with flavors in a bowl

 

When you live in Wisconsin you seek comfort in winter, from a blanket straight out of the dryer to a mug of hot cocoa. But nothing’s better on a chilly day than a bowl of hot soup which warms both your body and your spirit. It also often has the added benefit of containing lots of vegetables to help fortify your immune system.

I love playing around with different soups, from a traditional and simple hearty chicken noodle soup to a more unusual soup made with roasted bell peppers and mascarpone cheese.

Last weekend, I made two soups to help me get through the week ahead: Butternut Squash and Parmesan Risotto Soup with Goat Cheese and Crock Pot Coconut Soup with Shrimp and Mushrooms.

For the risotto soup, the original recipe called for buying an intact butternut squash and seeding it, peeling it and chopping it into chunks. I instead chose to buy frozen squash that was already cut into pieces, making the recipe so much easier and faster to make. I proceeded to roast it according to the directions. I also decided to go with a Parmesan risotto, which added a depth of flavor to the soup and complemented the butternut squash and goat cheese well. This is a hearty soup that will chase away the cold.

For the second recipe, I made a slightly spicy Asian-inspired soup with shrimp and tofu. It’s another fairly easy soup that can be made in a Crock Pot while you are outside shoveling or playing in the snow. If you want less spice, you could omit the red curry paste. The cilantro and lime juice add a nice burst of freshness before serving.

For the second recipe, I made a slightly spicy Asian-inspired soup with shrimp and tofu. It’s another fairly easy soup that can be made in a Crock Pot while you are outside shoveling or playing in the snow. If you want less spice, you could omit the red curry paste. The cilantro and lime juice add a nice burst of freshness before serving.

I love the diversity of soup and how each country and culture has its own recipes. We may use noodles made from flour in the United States, but in Japan they are made from rice and in Germany spaetzel or dumplings are used to add a hearty carb to the dish. In Asia, lemongrass, curry and cilantro are common additions to soups, while in France a few simple ingredients tend to be highlighted, such as onions, croutons and cheese in French onion soup.

Growing up, homemade soup traditionally consisted of chicken noodle. As I began to cook and try new recipes, I got away from using canned soups and cannot go back to them. Soups are also fairly forgiving so they make for a fun medium to try new flavors and to express your creativity.

Depending on your schedule, tastes and skill level, there is a soup for you.

Crock Pot Coconut Soup with Shrimp and Mushrooms

1 cup diced carrots

1 large onion, chopped

1 medium red bell pepper, diced

4 cloves garlic, finely chopped

1 1/2 Tbsp. grated fresh ginger

2 Tbsp. fish sauce

2 Tbsp. red curry paste

1 Tbsp. vegetable oil

12 ounces shrimp, deveined and tails removed

12 ounces firm tofu, cut into small cubes

2 cups chicken broth

1 can coconut milk

8 ounces sliced mushrooms

1/4 cup chopped basil leaves

fresh lime juice cilantro

In a 5- or 6-quart slow cooker, mix carrots, onion, bell pepper, garlic, ginger, fish sauce, curry paste, oil, tofu, chicken broth and coconut milk.

Cover, cook on low heat setting for 5 hours. Stir in raw shrimp, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in a few squirts of fresh lime juice and sprinkle cilantro leaves on top of soup before serving.

Butternut Squash and Parmesan Risotto Soup with Goat Cheese

4 cups cubed butternut squash

3 Tbsp. olive oil

1 onion, finely chopped

2 garlic cloves, chopped

1 cup Parmesan risotto rice

3/4 cup white wine (substitute apple cider for nonalcoholic alternative)

6 cups vegetable stock

6 fresh sage leaves, chopped, plus extra for garnishing goat cheese

Preheat oven to 400 degrees. Put the squash on a large baking pan, drizzle

1 tablespoon of oil over it and then add salt and pepper to taste. Toss to coat the squash and then roast for about 30 minutes or until tender.

Heat remaining oil in large saucepan and add the onion and garlic and cook for 5 minutes. Add the rice and cook for 2 minutes, stirring, then put in the wine (or apple cider) and simmer gently until most of the liquid has been absorbed. Stir in the stock and bring to a boil. Reduce the heat and simmer gently while stirring frequently for about 20 minutes or until rice is tender. Stir the sage and roasted squash into the soup, add salt and pepper to taste. Pour soup into bowls and sprinkle with small chunks of goat cheese and garnish with finely chopped sage.