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This is a delicious Colombian chicken and potato stew. Adding the dried Guascas is a must!

1. In soup pot, place broth, water, chicken, Yukon Gold potato, onion, garlic, bay leaf, salt and pepper. Put over high heat and bring to boil, then turn the heat down to medium and simmer for 30 minutes.

2.  After 30 minutes, remove the 2 chicken breasts from the pot and place on a dish to cool. Leave the thighs in the pot to continue cooking. Let the broth continue to simmer for 10 more minutes,  using a wooden spoon to occasionally break up the Yukon Gold potatoes.

3. Then add the russet potatoes, corn and red potatoes to the pot. Let these simmer until tender, about 20 minutes. 

4. Pull the chicken  breast meat off the bone, breaking up larger pieces. Place on a dish and cover with foil to keep warm.

5. Once the corn and potatoes are tender, stir in the chicken breast meat and the Guascas to the pot. Let mixture simmer for another 5 minutes. Then take the chicken thighs out of the pot and pull the meat off the bone. Place the meat back into the pot and stir. 

6. When read to serve, ladle the stew into bowls and top with a large pinch of cilantro, dollop of sour cream, a teaspoon or capers and a slice of avocado.

Recipe by Toque Blanche.

 Download pdf recipe for: Ajiaco

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This soup is wonderfully brothy and loaded with lots of fresh herbs and veggies!

1 whole chicken, cleaned and rinsed well

1 T. salt

1 bunch fresh dill 

1 bunch parsley

3 cloves garlic, crushed

1 bunch celery

2 parsnips

1 large onion

2 lbs. carrots

salt and pepper to taste

2 cups uncooked egg noodles

1. Place the chicken into a large pot with the breast side down. Cover with cold water and add salt. Bring to boil over high heat. Skim off foam.

2. Add the parsley, dill and garlic. Also add the bottom of the celery (the heart), the leaves and 1/2 of the celery stalks (cut into large pieces), 1/2 of the carrots & 1/2 the onion & 1 parsnip (cut into large pieces). Add all of these to the soup pot, along with some black pepper. Stir, then place the heat on medium-low and let simmer for 2-1/2 hours.

3. After the broth has cooked, turn off the heat. Set up a large bowl (or container) with a strainer or colander sitting on top. Spoon the chicken and cooked vegetables out of the pot and place into the strainer. When you pull large pieces of the chicken out of the broth, place them on a separate plate to cool. Use a large measuring cup and begin transferring the broth out of the pot and pouring it through the strainer. Continue until there is nothing left in the large pot. Place the strained stock back into the pot and let it cool for about 30 minutes. The chicken should also be left to cool for 30 minutes.

4. In the meantime, prepare the rest of the vegetables. Peel and dice the carrots and parsnips, then chop the celery and onion. (All the veggies should be a medium size dice.)

5. Once the broth has cooled, use a large spoon to skim some of the fat off the top of the broth. You can also begin pulling the cooled chicken apart, collecting the meat you will use in the soup in a medium-size bowl. (The leftover chicken and cooked veggies & herbs can now be tossed out.)

6. Bring the broth back to a boil on the stove and then add the chopped vegetables and cooked chicken meat. Cook for 30 minutes more. Add the egg noodles and cook for 10 more minutes.

7. Season to taste with additional salt and pepper, then serve.

Download pdf recipe for: Chicken Noodle Soup

A hearty soup made with tender white beans and vegetables and then topped with a delicious spinach, parsley and garlic pistou! 

● 2 cups dry navy beans

● 4 slices bacon

● 1 onion, chopped

● 3 stalks celery, chopped

● 10 cups chicken broth

● 1 (15 oz) can diced tomatoes

● 1/4 cup parsley, minced

● salt and pepper (to taste)

Spinach Pistou:

● 1/2 cup spinach (if frozen, defrost)

● 1/4 cup parsley, chopped

● 2 cloves garlic, minced

● 2 T. olive oil

● 2 t. lemon juice

1. Quick-soak the beans: Place beans in large saucepan, cover with water, and bring to a boil over high heat. Remove from heat, cover, and let sit for 1 hour. Drain and set aside.

2. Make the soup: In a large pot over medium-high heat, cook bacon until browned. Add the onions and celery and cook for about 5 minutes. Add the chicken broth and beans.Turn heat to high and bring to a boil. Once boiling, lower the heat, and simmer, with the lid ajar, for 30 minutes.

3. Add the tomatoes, minced parsley, salt and pepper and continue to simmer, with the lid ajar, until beans are tender -- about 1 hour.

4. Make the Pistou: Place the spinach, 1/4 cup chopped parsley, garlic, olive oil, and lemon juice in the bowl of a food processor (or blender) and process until smooth. Set aside.

5. When you're ready to serve the soup, make sure the beans are tender and add any additional salt. Ladle the soup into bowls and top with a spoonful of pistou.

Download pdf recipe for: White Bean Soup with Spinach Pistou

This super healthy and super delicious soup has the feel of a cream soup, but by using an immersion blender and pureeing it in the pot...no cream added! Just amazing artichoke flavor (and a little bit of white wine!)

- Recipe-

• 2 T. olive oil  
• 2 shallots, minced
• pinch of salt 
• 2 (9-12 oz) pkgs. frozen artichoke hearts, rinsed under cold water
• 1 cup white wine (Chardonnay or Sauvignon Blanc)
• 4 cups chicken broth
• 1 T. butter
• shaved Parmesan cheese
• salt and pepper to taste

1. In medium size soup pot over medium-high heat, saute the olive oil, shallots and pinch of salt. Cook until the shallots start to turn golden, about 5 minutes.

2. Add the artichoke hearts and continue cooking for another 5 minutes.

3. Add the wine and broth. Turn the heat up to high and bring the soup to a bowl: then reduce heat to low, put a lid on the pot and let simmer for 20 minutes.

4. Use an immersion blender and puree the soup in the pot. (You can also put the soup in a food processor or blender.)

5. Taste the soup and add salt and pepper to taste. Ladle into bowls and serve with Parmesan cheese on top.

Download pdf recipe for: Artichoke Soup

This soup is loaded with fresh veggies and beans and is flavored with pancetta and red wine!

- Recipe -

2 T. olive oil

3 oz. pancetta, chopped

1 onion, chopped

4 cloves garlic, minced

5 carrots, peeled and sliced

5 ribs celery, chopped

1 fennel bulb, cored and chopped

3 potatoes, peeled and chopped

Pinch of red pepper flakes

1 cup red wine

3 cups fresh spinch leaves, chopped

15 oz. can diced tomatoes, with juice

10 cups water

1 t. salt

1/2 t. black pepper

2 zucchini, sliced

1 cup fresh basil, chopped

2 (8 oz) cans cannellini beans, drained

2 cups small pasta, uncooked

1. In large soup pot, heat olive oil over medium hight heat. Add pancetta

and saute until it begins to brown, about 5-7 minutes. Then add the onion, garlic, carrots, celery, fennel, potatoes and red pepper flakes. Saute for 10 minutes. Add red wine and cook an additional 5 minutes.

2. Add the spinach, tomatoes, water and salt and pepper. Put the lid on the pot, turn the heat to high and bring the soup to a boil.

3. Once the soup begins to boil, reduce the heat to low and simmer, with the cover ajar, for 45 minutes.

4. Add the zucchini, basil, beans and pasta. Turn the heat up again, bring the soup to a simmer and cook for 15 more minutes. Taste for seasoning and add more salt and pepper, if needed. Serve with shaved Parmesan cheese on top.

Download pdf recipe for: Minestrone Soup

Cindy has taken traditional corn chowder and made it even more delicious. Put away that heavy cream!  This light and flavorful corn soup is a must on a cold night.

- Recipe -

• 6 slices bacon, cut into small pieces

• 2 T. butter

• 2 T. olive oil

• 2 onions, chopped

• 2 cloves garlic, minced

• 1 green bell pepper, chopped

• 2 carrots, peeled and chopped

• 2 ribs of celery, chopped

• 2 russet potatoes, peeled and chopped

• 4 cups frozen corn

• small handful fresh thyme, leaves taken off stems

• 1/4 cup flour

• 4 cups chicken stock

• 2 cups 2% milk

• 1 t. salt

• 1/2 t. black pepper

1. In soup pot over medium-high heat, cook bacon. Once browned, remove bacon onto paper towel and drain fat off pan into can or foil-lined container. Place the pan back on the heat and add the butter and olive oil. Add the onion, garlic, bell pepper, carrots and celery. Saute for about 5 minutes, until onion is tender. Stir in potato, corn and thyme. Cook for another 3 minutes.

2. Sprinkle flour into pan. Stir well and continue stirring for 3 minutes to make sure the flour begins to cook.

3. Stir in the chicken broth. Bring to boil, then reduce heat to medium-low. Simmer, covered, for 15 minutes or until vegetables are tender, stirring occasionally.

4. Stir in milk, bacon and salt and pepper. Turn heat up to medium and stir until slightly thickened and bubbly.

Note: Don't forget to taste for salt and pepper before you serve!

Download pdf recipe for: Corn Chowder

This is a simple, but delicious vegetable soup and it's made even better by adding some ravioli!

- Recipe -

This is a really refreshing cold soup that's meant to be served as a starter or for lunch with a salad. Not too sweet and loaded with fresh strawberry taste!

- Recipe -

● 2 cups strawberries, sliced

● 6 T. sugar

● 1 cup water

● 2 t. cornstarch mixed in 1 T. cold water

● 1 cup fresh orange juice (2-3 oranges)

● 2 T. lemon juice

1. Combine strawberries, sugar and water in medium saucepan and bring to a simmer over medium heat.

2. Once berries begin to bubble, stir in the cornstarch and water mixture. Let cook for 1 minute, then remove from heat. Add orange juice and lemon juice, stirring to combine.

3. Using a measuring cup, transfer mixture to a blender or food processor. Blend until mixture is smooth.

4. Over a large bowl or 8 cup measuring cup, put soup through a strainer to catch any seeds or pulp. Let the soup sit out for about 30 minutes, then cover and chill for at least 2 hours.

Serve with a garnish of mint or a skewered strawberry.

Download pdf recipe for: Cold Strawberry Soup

If you've never had a cold soup before, this is a great one to try! It's fresh, has incredible flavor and is perfect for dinner on a warm night.

- Recipe -

● 1/4 cup finely chopped cucumber

● 1/3 cup finely chopped scallion

● 2 T. olive oil

● 2 T. red wine vinegar

● 1 T. sugar

● 1 clove garlic, minced

● 1/2 t. hot sauce

● 2 T. lemon juice

● 3/4 lb. cooked bay shrimp

● 3 cups tomato juice

● 2 cups clam juice

● salt & pepper to taste

● 1 avocado, diced

1. In a large container mix together the cucumber, scallion, olive oil, vinegar, sugar, garlic, hot sauce, lemon juice, shrimp, tomato and clam juices. Season with salt and pepper. Cover and chill for 6- 8 hours.

2. When your ready to serve, ladle the soup into bowls and top with the avocado.

Download pdf recipe for: Chilled Shrimp Gazpacho

This soup has simple ingredients, but tastes like it came from a 5-star restaurant!

- Recipe -

● 2T. oliveoil

● 2 T. butter

● 2 cups green onions, thinly sliced (about 2 bunches)

● 3 T. flour

● 5 cups chicken or vegetable broth

● 3/4 lb. mixed mushrooms, (Shitake, Crimini, Chanterelles, Portabella, Button, or Morels)

● 1 cup heavy cream

● 1/4 cup dry sherry

● salt & pepper to taste

1. In large saucepan or medium stock pot, heat the olive oil and butter over medium heat. Add the green onions, place the heat on medium-low and let cook for 20 minutes. Stir every now and then and adjust the heat as needed.

2. While the onions cook, set aside a few mushrooms to thinly slice for when it's time to serve the soup and finely chop the rest.

3. When the scallions have cooked 20 minutes, stir in the flour and cook for about 1 minute. Add the stock, raise the temperature to high and bring to a boil. Then stir in the chopped mushrooms.

4. Reduce the heat to low, and cook with the lid ajar, for about 10 minutes. Use an emersion blender and puree the soup, in the pot. Then add the cream and sherry and taste for salt & pepper.

5. Thinly slice the the mushrooms that were set aside. When you're ready to serve, place some of the sliced mushrooms on the bottom of the soup bowl and ladle some hot soup on top of them.

Download pdf recipe for: Mushroom Bisque Soup

A rustic potato soup that has incredible flavor and is topped just like a baked potato!

- Recipe -

● 4 large russet potatoes

● 1 onion

● 4 cups chicken or vegetable stock

● 4-5 sprigs of thyme

● salt and pepper

● 1 cup heavy cream

● Cheddar Cheese, grated

● Sliced green onions

● Crumbled bacon

1. Cook 1 of the potatoes in the microwave for 5 minutes. (Make sure to use a knife or fork and poke a hole in the potato to let the steam come out while it cooks.) When cooled, dice the potato into medium-size cubes. Set aside.

2. Using a food processor (the grate attachment) or a box grater, grate the 3 remaining potatoes and the onion. Place in a medium stock pot.

3. Add the broth, thyme and salt & pepper. Stir well and place on stove. Cover with lid, place on high heat and bring to a boil. Once soup is boiling, reduce heat to low, keep covered, and cook for 1-1/2 hours. (Make sure to stir the soup half-way through the cooking time.)

4. Add cream and diced baked potato. Taste again for salt & pepper. Serve with cheese, green onion and bacon on top.

Download pdf recipe for: Potato Soup

A simple vegetable soup that is loaded with flavor!

- Recipe -

● 1 T. olive oil

● 1 onion, chopped

● 3 cloves garlic

● 1 T. fresh oregano, minced (or 1/2 t. dried oregano)

● 8 cups chicken or vegetable broth

● 1-1/2 c. dried spaghetti, broken in quarters

● 2 cans cannellini beans, drained

● 4 cup vegetables (fresh or frozen)

● 1/2 cup pesto sauce

1. Heat oil in soup pot over medium-high heat. Add onion and garlic and cook for 6 minutes. Stir in oregano. Cook 1 more minute.

2. Add broth and bring to boil over high heat. Stir in spaghetti. Reduce heat to medium and simmer for 8 minutes.

3. Stir in beans, vegetables and pesto. Simmer for 10 minutes.

Download pdf recipe for: Country Vegetable Soup with Pesto

A rustic soup loaded with vegetables and topped with toasted bread, pancetta and basil!

- Recipe -

● 2 T. olive oil

● 2 onions, chopped

● 4 carrots, chopped

● 2 fennel bulbs, sliced

● 4 cloves garlic, minced

● 3 cups torn bread (Italian or French)

● 2 (28-ounce) cans diced tomatoes

● 8 cups chicken broth

● 1 cup dry red wine

● 1 cup fresh basil leaves

● salt & pepper

For the topping:

● 4-5 cups cubed bread (Italian or French)

● 6 oz. pancetta, thinly sliced

● 24 fresh basil leaves

● 2 T. olive oil

● Parmesan Cheese

1. Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook for 10 minutes.

2. Add the torn bread and cook for 5 more minutes. Add the tomatoes to the pot along with the chicken stock, red wine, basil, salt, and pepper. Raise the temperature and bring the soup to a boil. Then lower the heat, and allow to simmer, partially covered, for 45 minutes.

Meanwhile, preheat the oven to 375 ̊F.

3. For the topping, place the bread cubes, pancetta, and basil on a rimmed baking sheet. Drizzle with 2 T. olive oil, sprinkle with salt and pepper, and toss well. Cook for 20 minutes, stirring ever 7-8 minutes until bread is browned.

To serve, ladle the soup into large bowls and top with some of the bread & pancetta topping, as well as a sprinkling of Parmesan cheese.

Download pdf recipe for: Tuscan Bread Soup

No more thick and gloopy clam chowder! This one has loads of flavor and can be put together in no time!

- Recipe -

● 4 slices thick bacon, finely chopped

● 1 large onion, finely chopped

● 2 stalk celery, finely chopped

● 1/4 of a green bell pepper, finely chopped

● 1-1/2 lb. red potatoes, cut into small cubes

● 1 clove garlic, minced

● 2 T. flour

● 2 cups clam juice

● 1 t. salt

● 1/2 t. white pepper

● 1 t. fresh thyme

● 2 cups canned chopped clams, drained

● 2 cups 2 % milk

1. In soup pot over medium heat, cook bacon until crisp. Add onions, potatoes, bell pepper, celery & garlic.

2. Add flour and and cook for 1 minute. Add 2 cups of clam juice and season with salt, white pepper & thyme. Cover and simmer for 15 minutes (turning heat down to low after about 7 minutes), until potatoes are fork-tender.

2. Add clams and milk. Heat gently on medium-low heat for another 20 minutes. Before serving, taste to see if it needs a bit more salt.

Note: If you like your chowder thicker, just let it continue to cook on the low heat until it's just the way you like it!

Download pdf recipe for: Cindy's Clam Chowder

Here's a little taste of Louisiana you can make anywhere, anytime!

- Recipe -

● 2 T. butter

● 1 T. olive oil

● 2 onions, medium dice

● 3 cloves garlic, minced

● 4 stalks of celery, medium dice

● 1 green bell pepper, medium dice

● 3-4 sprigs thyme (or 1/4 t. dry)

● 1 bay leaf

● 1 t. tomato paste

● 1/8 t. cayenne pepper

● 1 lb. boneless skinless chicken thighs, cut into pieces

● 1 cup diced ham

● 8 cups chicken broth

● 2 cups sliced okra (fresh or frozen)

● 3 c. diced canned tomatoes, undrained

● 2 cups corn (fresh or frozen)

● 1 t. Worcestershire sauce

● salt and pepper

● Tabasco Sauce (red or green)

● 2 cups c. cooked rice

1. Melt butter & olive oil in medium soup pot over medium-high heat. Add onions, garlic, celery, & bell pepper.

2. Add thyme, bay leaf, tomato paste, & cayenne pepper. Let cook for 5 minutes, stirring occasionally.

3. Add chicken and ham and cook another 5 minutes or so, until chicken begins to cook and turn opaque. Then add broth, okra, tomatoes and corn. Put the lid on the pan, turn the heat up to high and bring the soup to a boil. (This takes about 7-8 minutes.) Then reduce the heat to low and cook for 45 minutes, stirring every 15 minutes, or so.

4. Add the Worcestershire sauce and season with salt, pepper and Tabasco sauce. (Make sure to taste the soup so that it has just the right amount of seasoning for you.)

5. When you're ready to serve, spoon some rice into a bowl, then top with the soup.

Download pdf recipe for: Chicken Gumbo Soup