A hot soup on a cold day is warm and satisfying, but let’s add some pizzazz. An extra garnish can elevate a homey soup into a memorable dinner. Be sure to add the garnishes to the individual soup bowls, not to the soup pot. Here are some examples:

• Add cheesy croutons to tomato bisque.
• Sear scallops or shrimp for red pepper soup.
• Chicken soup is always better with homemade noodles or spaetzle.
• Stir a spoonful of basil pesto into vegetable soups.
• I love a drizzle of browned butter on top of butternut squash soup.
• Another great topping for squash soups is candied nuts.
• Onion or mushroom soups are improved with a drizzle of balsamic vinegar.
• Fish soups are delicious with a swirl of spicy mayonnaise.
• Fresh fruit salsas are a great topping for dried bean soups.
• Try sauteed mushrooms on top of cauliflower or potato soups.

Here is a comforting yet exciting soup for a snowy day:

Lentil Soup with Goat Cheese Garnish

• 2 tablespoons olive oil
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 2 garlic cloves, minced
• 1/4 cup dry sherry
• 1 cup dry lentils
• 4 cups chicken or veal stock (bean soups taste much better with veal or beef stock instead of chicken stock)
• 6 ounces goat cheese

Heat the oil and saute the onions, celery, and carrots. Season well with salt and pepper. If desired, add some cayenne pepper. Add the garlic. Add the sherry. Add the lentils and cover with stock. Bring to a boil and simmer until tender, about 30 minutes. Use an immersion blender to partially puree the soup. Taste and adjust the seasonings. (If desired, add some Tabasco sauce.) Ladle the soup into bowls and top each bowl with an ounce of goat cheese.

Master another great soup with chef Helen Fletcher on February 23 as she demonstrates beef stroganoff soup.

Stew season is here, so I am celebrating cold weather with my favorite warm-up: a slow-cooked beef stew flavored with sweet raisins and honey and sour balsamic vinegar.
Beef with Agrodolce Sauce

2 tablespoons olive oil

2 pounds chuck roast or beef short ribs

1 onion, diced

1 celery stalk, diced

1 carrot, peeled and diced

1 tablespoon flour

2 tablespoons tomato paste

1 cup red wine

½ cup balsamic vinegar

2 sage leaves, chopped

1 rosemary sprig, leaves chopped

Salt and pepper

2 cups beef stock

¼ cup honey

2 tablespoons raisins

2 tablespoons pine nuts

1 tomato, peeled, seeded and diced

Heat oil in skillet. Brown beef in skillet and set aside. In the leftover oil, sauté the onion, celery, and carrot until tender. Add the flour and tomato paste. Add the wine and boil until reduced by half. Add the balsamic and reduce by half. Season with salt and pepper. Add the stock. Return the meat for long cooking, about 3-4 hours. Strain the meat, place the sauce in a gravy separator, and remove the fat. Finish the sauce at the end with honey, raisins, pine nuts, and tomato.

Duck fat biscuits, which Wes Johnson (chef-owner of Salt) is teaching on January 10.

Pizza with fig jam, prosciutto, and blue cheese, which Christie Maggi is teaching on January 14.

Tuna confit salad with white beans, which Cassy Vires (chef-owner of Home Wine Kitchen) is teaching on January 18.

Pave d’amour (a cake with two different buttercream frostings plus chocolate ganache), which Helen Fletcher (pastry chef of Tony’s) is teaching on January 19.

Pan-seared halibut with green coconut curry sauce on jasmine rice cakes, which Christopher Lee (chef of Sanctuaria) is teaching on February 8.

Pear-red onion crostini with homemade yogurt, which Maria Sakellariou is teaching on February 11.

Foie gras flan, which Bernard Pilon (chef of Norwood Hills Country Club) is teaching on February 18.

Lace sandwich cookies with orange buttercream, which Margi Kahn is teaching on February 26.

The best diet for a new year is food that tastes delicious! Sign up for these scrumptious classes!

Running out of time? The fastest gift is our print-from-your-own computer gift certificate. Here is how:

Go to www.kitchenconservatory.com and log in (button in the upper right-hand corner) and set up an account with us with your email and password.

Choose the gift certificate amount and fill in the “to” and “from” on the gift certificate. Add to basket and complete the check-out process. There is no shipping charge on gift certificates.

Go to Account (button in the upper right-hand corner) and View Order. Press the View Printable Gift Certificate. Press print and, voila, you have completed your gift list! You will also receive an automatic email with a link to your account.

Gift certificates can be used for cooking classes or merchandise, plus they can be redeemed online or in person or over the telephone. Each gift certificate has a unique 16-digit number in the upper left-hand corner.

Yes, you can purchase and immediately print gift certificates on December 25!

Have a joyous holiday!

Kitchen Conservatory is open extended hours for holiday shopping:

Friday, December 16: 9:30 am to 8 pm;

Saturday, December 17: 9:30 am to 8 pm;

Sunday, December 18: 12 to 5 pm;

Monday, December 19: 9:30 am to 8 pm;

Tuesday, December 20: 9:30 am to 8 pm;

Wednesday, December 21: 9:30 am to 8 pm;

Thursday, December 22: 9:30 am to 8 pm;

Friday, December 23: 9:30 am to 7 pm;

Saturday, December 24: 9:30 am to 5 pm.

Plus, we offer complimentary gift wrapping with beautiful bows!