|Boeuf en daube a la Camargue, from the south of France|
Pipes freeze. Cars don't start. Joints stiffen. Sidewalks are icy. Furnaces run overtime.
It's winter in Wisconsin. Will we see some relief in March?
Two years ago, temperatures reached the 70s on St. Patrick's Day. I worked in the yard and garden every night for a week. That scenario isn't likely to repeat itself this year.
So here in Wisconsin, we are still making soups and warm main dishes to counter winter's relentless hold. Soup, especially hearty and creamy soup, is always comforting.
|Mediterranean Vegetable Soup with Lentils|
Here are a few favorite soups from our kitchen:
- Italian Stuffed Pepper Soup: Made with green peppers and ground beef, this hearty soup is great with a cheese sandwich and green salad.
- Mushroom Soup with Thyme: A perfect first course for a beef or chicken entrée.
- Rustic Cauliflower Soup: Excellent when paired with a tuna melt, or cold roast-beef sandwich.
- Mediterranean Vegetable Soup with Lentils: I like this with grilled ham and cheese on whole grain bread.
These one-plate meals are also winter warmers:
- Boeuf en daube a la Camargue: Potatoes, carrots, onions and olives with tenderloin make this dish both rustic and elegant.
- Mediterranean Brown Ale and Beef Stew: Easy to make in the slow cooker. Serve with a good Cotes du Rhone.
- Coq au Vin: A rustic dish with onions, mushrooms and carrots. Serve with a green salad and butter baguette slices.
I'll be eating a slap-dash chicken casserole tonight - leftovers - but there's tomorrow. And winter is not giving up this year: there will be many more warm meals to come.