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.