Few things beat a steaming bowl of soup during winter’s long stretch. Here are some easy choices that get an upgrade by adding pâté.

Lemongrass Ginger Chicken Soup

Ingredients for 6 servings:
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 tablespoons finely minced fresh ginger
1 tablespoon white miso
1 (8-ounce) package pre-sliced cremini mushrooms
4 1/2 cups unsalted chicken stock
1 1/2 cups shredded skinless chicken breast
3 cups chopped bok choy
1 (8.5-ounce) pouch pre-cooked brown rice
1 tablespoon lower-sodium soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1-2 tablespoons of Alexian Chicken Liver Mousse

Instructions: Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and miso; sauté 4 minutes. Add mushrooms; sauté 2 minutes. Add stock, chicken, and bok choy; bring to a boil. Reduce heat, and simmer 8 minutes.

While soup simmers, prepare rice according to package directions. Stir rice, soy sauce, salt, and pepper into soup; cook 4 minutes or until bok choy is tender. Remove from heat; stir in lemon rind and juice. Add the Chicken Liver Mousse on top.

Creamy Vegetable Soup

Ingredients for 4 servings:
1 large onion
1 pound carrots, peeled (4 to 5 medium)
4 celery sticks
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 pound thin-skinned potatoes (3 medium or 6 small potatoes)
3 garlic cloves, peeled and halved
3 cups chicken or vegetable stock
2 bay leaves
3 sprigs fresh thyme (substitute 1 teaspoon dried thyme)
1/4 cup half-and-half, cream, or coconut milk
1-2 tablespoons of Alexian Vegetable Pâté

Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables. Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.

Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry). Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes.

Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary. Add the pâté on top.

Easy Potato Soup

Ingredients for 6 servings:
5 large potatoes
2 green onions, plus more for garnish
¼ teaspoon dried basil, or more to taste
Salt and pepper, to taste
Water (quantity will vary)
2 ½ cups milk (plus more if needed)
1-2 tablespoons of Alexian Duck Rillette

Peel and roughly chop potatoes. Discard tops and bottoms of green onions and mince the remaining pieces. Add potatoes and onions to a medium-sized saucepan and cover with water. Boil on high for 30 minutes, adding more water to the pot as needed, until potatoes are well cooked and soft.

Remove pot from heat and drain the water over a strainer until it is just under the level of your cooked potatoes. Return to the pot any onions and basil that were caught by the strainer..

Add 2 1/2 cups milk to potatoes and mash until mostly smooth, leaving a few small chunks for a hearty texture. Add more milk, a dash at a time, until soup reaches your preferred consistency. Season liberally with salt and pepper to taste. Return pot to the stove and heat, stirring frequently, for 2-3 minutes. Serve garnished with additional green onion and Duck Rillette.