To raise spirits and ease the "doldrums" during what seems to be our endless winter, make soup! This healthy, flavorful combination of spinach and fresh herbs, served with a piece of cheese foccacia, will certainly help get you through. Add a glass of chilled Chardonnay and winter is positively lovable.

As the Canadians say, "Bon Hiver!"

Spinach Soup with Basil and Dill

2 baking potatoes (1 pound total), peeled and cubed

2 cups chopped onion

1 heaping tablespoon minced garlic

6 cups water

1-1/2 teaspoons salt

1 teaspoon dry English mustard (such as Colman's)

2 (10-ounce) packages frozen chopped spinach, defrosted, or 2 pounds fresh spinach, cleaned and chopped

1/2 cup minced fresh dill

Small handful fresh basil leaves

Freshly ground black pepper to taste

Garnish: plain non-fat yogurt and paprika

* Place potatoes, onions, garlic, water, salt and dry mustard in a soup pot or Dutch oven.

* Bring to a boil, cover and simmer slowly for about 20 minutes.

* Use a food processor or blender to puree the soup in batches, adding the spinach and fresh herbs to each batch.

* Return the soup to the pot and heat slowly.

* Taste and add a bit more salt, if necessary, with a few grindings of pepper.

* Serve hot in warm soup bowls, with a dollop of yogurt and a dusting of paprika on top.

Makes 6 servings.

Easy Two-Cheese Foccacia

Prepared pizza dough, baked according to directions, or prepared 10-inch foccacia-style pizza crust

1 cup shredded Jarlsberg cheese

1 cup part-skim ricotta cheese

2 large tomatoes, cut in half and squeezed to remove seeds, then diced

1/2 teaspoon each: dry Italian seasoning, onion powder and garlic powder

Black pepper to taste

2 to 3 ounce package pepperoni slices (optional)

* Mix Jarlsberg with ricotta and set aside. Heat oven to 375 degrees.

* Dry diced tomatoes on paper towels, then spread them on prepared crust.

* Mix together seasonings and sprinkle evenly on top.

* Place pepperoni slices (if using) over all.

* Drop rounded tablespoons of the cheese mixture on top, spacing evenly and covering tomatoes.

* Leave some space between dollops to allow for melting.

* Bake for 15 to 20 minutes, or until foccacia is heated through and cheese begins to melt.

* Cut into wedges and serve immediately.

Makes 6 to 8 slices.

The opinions expressed are solely those of the writer. She can be reached at janedunne@sbcglobal.net.