by Julianne Milner

Winter seems to ignite nostalgia. We crave the company of friends, delicious comfort food and laughter to warm our souls. There is something about a piping hot soup ladled into a bowl that signifies total comfort. 

Come along with me as I host a casual winter soup supper for a few good friends, serving two delicious family favorite soup recipes.

I gathered my tabletop color palette from the neutral shades of January to create a peaceful, relaxing tablescape. Cream placemats were layered on top of a white tablecloth. Straw placemats added yet another layer as well as texture and warmth to the table. 

In keeping with the winter theme a snowy pine cone was clipped to each cream napkin instead of a more formal napkin ring. In keeping with a casual vibe, the soup was placed in the center of the table and served with an olivewood ladle. Mini salt and pepper shakers were placed at each setting.

Gruyere toast stacked on a narrow, olivewood board presented guests with an easy way to help themselves. Gold flatware added a warm glow to the peaceful setting.

Blue Crab and Corn Soup

1/2 cup butter

3 tablespoons corn flour

1 cup chopped onions

1/4 cup chopped green onion, plus more for garnish

2 tablespoons chopped jalapeno pepper

1 quart half and half

1 cup chicken broth

2 (15-ounce) cans cream-style corn

3 cups fresh corn kernels

1 (10.75 ounce) can cream of chicken soup

1 teaspoon Creole seasoning

1 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

1 (8-ounce) container jumbo lump crabmeat, picked free of shells

In a large saucepan, melt butter over medium heat; stir in corn flour. Cook, stirring constantly, until thickened and slightly darkened in color, about 5 minutes.

Add onions and jalapeno. Cook until tender, about 10 minutes. Add half and half, broth, all corn, soup, Creole seasoning, cayenne and black pepper, stirring to combine. Cook for 20 minutes.

Add half of lump crab meat to soup; cook 10 minutes. Stir in remaining crab meat before serving, and garnish with chopped green onion, if desired. Store covered in refrigerator for up to three days.

Baby Doe’s Beer Cheese Soup

1/4 cup butter

1/2 cup chopped onion

1/2 cup shredded carrot

1/4 cup all purpose flour

Dash of salt and black pepper

2 1/2 cups of whole milk

16-ounce jar of Cheez Whiz

1/2 can of beer (I use Coors Light)

Melt butter in large saucepan. Add shredded carrot and chopped onion. Cook until tender.

Blend in flour, salt and pepper. Add milk, stirring constantly until thickened. Add Cheez Whiz.

Stir to melt, blend in beer and heat. This soup is very rich and delicious. Enjoy!

A wonderful accompaniment to a hot bowl of soup is this Gruyere Toast!

Simple Gruyere Toast

4 slices whole wheat country bread

Cooking spray

1 1/2 ounces aged Gruyere cheese, shredded (about 1/2 cup)

1 tablespoon chopped, fresh chives

Preheat broiler to high. Arrange bread on a foil-lined baking sheet. Coat bread with cooking spray. Broil 1 minute or until toasted. Remove pan from oven and turn bread over. Divide cheese evenly among bread slices; sprinkle with chives. Broil 1 minute or until cheese melts. Serve immediately.

These soup recipes will earn a permanent spot in your recipe box! For me they bring back heartwarming recollections of meals past and will help you make delicious new memories.

As the evening entertainment ends, my favorite chair, a good book and a cup of hot chocolate await. I love winter. It simply doesn’t get any better than this.

Homemade Hot Chocolate

Makes 4 servings

1 1/2 cups 2 percent reduced fat milk

1 cup half and half

2 tablespoons sugar

4 ounces bittersweet chocolate, roughly chopped

1/4 teaspoon peppermint extract (optional)

Whipped cream (optional)

In a large saucepan, bring milk, half and half and sugar to a boil over medium-high heat.

Remove from heat; whisk in chocolate until melted and smooth. Stir in peppermint extract (if using). Divide hot chocolate among four demitasses or tea cups. Top with whipped cream (if using).