With the Winter Olympics heating up Torino, it's the perfect
time to take an international tour of soups and stews that will warm your body and feed your athletic pursuits. Have your own après skiing or sledding party with these energy-boosting recipes from around the globe.
We start our warm up in the Pyrenees of Northern Spain with a light Chickpea and Spinach Soup with Shrimp, Almonds and Garlic. Our ski adventure then takes us to chillier climbs in the French Alps. After getting your fill of the white stuff at Chamonix, you'll need to fuel up with a hearty bowl of Beef Bourguignon.
Heading east we venture into the Swiss Alps to St. Moritz, possibly the most famous ski resort in the world and home of the 1928 and 1948 Winter Olympics. For lunchtime you'll want to have a few slices of crusty bread to get every last drop of Swiss Onion Soup. Schussing off to next-door neighbor Austria and its majestic Tyrolean Alps, we dig into a steamy bowl of Sausage Ragout with Egg Noodlessure to keep you going for at least ten more powdery runs.
With the wind at our heels we travel north to Bavaria, Germany. Setting our sites on Garmish, host of the 1936 Winter Olympics, we know we're in for a wintry treat. With a terrain speckled by castles and enough vertical to make Johnny Mosley weak in the knees, the skiing here just beckons for something substantial like Bavarian Stew with Sausage and Sauerkraut.
It's gotten a bit chilly for us, so before we leave Europe it's time to head south to the Italian Dolomites for a little bit of la dolce vita. This breathtakingly beautiful ski area calls for a leisurely lunch break with some White Bean Soup with Shellfish and Pesto.
Exchanging our euros for yen we head to Nagano, Japan, site of the 1998 Winter Olympics. In the Hida Mountains, or Japan Alps, as they're commonly referred to, you'll find enough snowboarding and mogul skiing to tucker you out. Energize with a spirit-lifting cup of Michael Foley's Creamy Creamless Miso Soup with Potatoes.
With our bags packed with duty-free goodies, we land back in North America to ski some of British Columbia's best peaks at Whistler/Blackcomb. The French influence in Canada mingles with a laid back West Coast attitude for easy and comforting Four Way Onion Soup.
Travel weary, but still hungry, we've come back to the Northeast part of the United States for a few more days of fun at the wild and woolly Tuckerman's Ravine. There are no chairlifts here, so you'll need plenty of fuel to burn for the three-hour hike to the top. After a workout like that, you'll be happy you filled your thermos with Clam Chowder for an afternoon break.
Whether it's après ski or après laundry, we think you'll enjoy our warming winter recipes. So, pick a soup that reminds you of your favorite ski vacation or just throw a dart on the mapeither way, you'll find something delicious to cozy up with in front of the fireplace and share with someone special.
Take a global tour with our warm and winning soups and stews:
Spain: Chickpea and Spinach Soup with Shrimp, Almonds and Garlic
France: Beef Bourguignon
Germany: Bavarian Stew with Sausage and Sauerkraut
Switzerland: Swiss Onion Soup
Austria: Sausage Ragout with Egg Noodles
Italy: White Bean Soup with Shellfish and Pesto
Japan: Michael Foley's Creamy Creamless Miso Soup with Potatoes
Michael Foley, Printer's Row, Chicago, IL
Canada: Four Way Onion Soup
United States: Clam Chowder
Frances Largeman, RD