When the weather turns bitterly cold, there's nothing better than a hearty bowl of soup in the winter warming accompanied by a decent piece of crusty bread. Even the act of soup is comforting and warming in and of itself.

In addition, a soup can be as complicated or simple as you want. A little bit, would that make some spices and a handful of watercress a great soup. Add a splash of cream and you have a satisfying meal.

The recipes are fortwo classic soups: recipes for a winter minestrone and a traditional Turkey and hazelnut (hazelnut) soup.

Winter Minestrone Soup

Ingredients:
8tbsp olive oil
40g butter
3 large onions, finely chopped
4 carrots, finely chopped
2 stalks celery, finely chopped
250g potatoes, finely chopped
200g cannellini beans, soaked overnight (tinned beans are fine, too)
2 zucchini, finely chopped
100g French beans, finely chopped
200 g cabbage,minced
1.5 liters of chicken stock (fresh is best, but stock cubes also work well)
1 piece Parmesan cheese curst
175g tin chopped tomatoes
50g grated Parmesan
Salt to taste

Method:
Add the oil and butter in a large, heavy bottom pot. Once the butter has melted the onion and cook until soft and gentle golden-brown color. Next, add the carrot and fry for a few minutes. Add the celery and fry again for a few minutes. Now add thePotatoes and fry again for a few minutes. Next, add the cannellini beans (if using dried) and Zucchini. Again fry for a few minutes then add the cabbage. If you are the vegetables into the pot continues to cook (stirring frequently) for six minutes then add the stock, Parmesan crust and the tomato. Season and with a heavy lid. Cook gently, or about three hours for each half an hour or so to ensure that the stock is over thick (add more water if itis), but remember that the desired consistency is soupy and thick. (If using canned beans add a few minutes before the three hours is fifteen above).

Finally, the Parmesan-crusted, the grated Parmesan and adjust the seasoning. To win, the best taste can be put in the refrigerator overnight before serving, heat, and again the following day. Serve with freshly grated Parmesan cheese, garnished with basil and crusty bread.

The next recipe is for a classic winterSoup that makes the remnants of Christmas Turkey:

Turkey and Hazelnut Soup

Ingredients
75g cobnuts (or hazelnuts)
15g butter
1 medium onion, coarsely chopped
1 / 2 teaspoon paprika
225g left-over turkey meat
900 ml chicken stock
1 egg yolk
150ml cream
1 tablespoon chopped fresh chervil
Salt and pepper
Fresh chervil for garnish

Method:
Insert the cobnuts on a baking sheet and toast under the grill for a fewMinutes, turn frequently to ensure they are evenly cooked. Transfer to a hand blender of food processor until finely chopped.

Melt the butter in a pan, and fry the onion and peppers for about 5 minutes, or until the onion is soft. Add the turkey and have to bring a boil and cook for 5 minutes. After cooling slightly, you then transfer to a blender and puree. Return the soup to heat a frying pan.

Meanwhile, whisk together the egg yolks and cream and add the soup. Re-heat –the soup (do not boil), stirring constantly, then add the chopped hazelnuts and parsley. Cook for 1 minutes in the pan then heated soup plates. Parsley garnish and serve with the branches.