Ranch Pasta Salad

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Start to finish: 40 minutes
Impresses: 8

Ingredients
1    package ranch seasoning
1    cup buttermilk
1    cup mayonnaise
1    cup pasta shells (We use the noodles from a box of macaroni and cheese.)
8    ounces sharp cheddar cheese, cut into small cubes
1    cup frozen peas, thawed
4    slices bacon, cooked and chopped
    salt and pepper

Method
Whisk together the ranch seasoning, buttermilk and mayonnaise. Refrigerate at least 30 minutes.

Cook pasta to box instructions. Drain and cool. 

Add cooked pasta, cheddar, peas and bacon to a large serving bowl. Toss together with ranch dressing, beginning with ½ cup, adding more if desired.

Season with salt and pepper.

Want S’more Pie

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Start to finish: 1 hour
Makes: One galette

Filling instructions
Ingredients
1    cup heavy cream
8    ounces dark chocolate chips
8    ounces milk chocolate chips

Method
In a small saucepan, heat cream until bubbles begin to simmer along the edge of the pan.

Place chocolate chips into a large, heat-proof bowl and pour hot cream on top. Let set 2 minutes.

Using a rubber spatula, fold together the cream and chocolate until smooth.

Meringue instructions
Ingredients
3    egg whites, very cold
½    teaspoon cream of tartar
      7-ounce container marshmallow crème

Method
In the bowl of a stand mixer, beat cold egg whites and cream of tartar on high speed until soft peaks form, about 5 minutes.

Add in marshmallow crème and continue to beat until stiff peaks form, about 2 more minutes.

Top pie and finish to recipe instructions.

S’more Pie assembly instructions
Prepare chocolate filling and pour into graham cracker crust.

Refrigerate 30 minutes until set.

Prepare marshmallow meringue and top pie. Using the kitchen torch, carefully toast the meringue topping. If you don’t have a torch, heat oven broiler and brown the top for 2–3 minutes.

Slice and serve.

Tart Cheesecake Tart

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Start to finish: 4 hours 30 minutes
Makes: One pie

Crust instructions
Ingredients
1    package coconut macaroon cookies (or cookie, without filling, of your choice)
6    tablespoons unsalted butter, melted
½    teaspoon salt

Method
Place cookies into the bowl of a food processor. Grind cookies into a fine meal.

If you don’t have a food processor, place cookies in a gallon-sized zip-top bag and seal shut. Using a rolling pin or heavy pan, crush the cookies into a fine meal.

Measure out 1½ cups of crumbs and place them in a medium-sized bowl, then mix in butter and salt.

Press crust mixture into a pie, tart or springform pan. Using a flat-bottomed measuring cup, press crust evenly into place and up against the sides of the pan.

Filling instructions
Ingredients
2    packages cheesecake pudding mix
3    cups whole milk
1    cup fresh lime juice
1    tablespoon lime zest
     8-ounce block cream cheese, softened

Method
In a large bowl, whisk together pudding mix and milk until smooth.

Add in lime juice, zest and cream cheese. Using a handheld mixer, beat until cream cheese is combined and mixture is slightly fluffy.

Tart assembly instructions
Heat oven to 400 F.

Prepare coconut cookie crust and press into a pie or tart pan. Bake 10 minutes, then set aside to cool.

Prepare key lime filling and pour into cooled crust. Refrigerate at least 4 hours.

Slice and serve.

Lavender-Lemon Shortbread Cookies

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Start to finish: 2 hours 30 minutes
Makes: 18 cookies

Ingredients
For the cookies:
½    cup (1 stick) unsalted butter, softened
½    cup all-purpose flour
⅓    cup powdered sugar
⅓    cup cornstarch
1    teaspoon lemon zest
1    teaspoon dried lavender

For the icing:
1    cup powdered sugar
2–3    teaspoons lemon juice
1    teaspoon dried lavender

Method
In a food processor, pulse together butter, flour, sugar, cornstarch and lemon zest until clumpy. Add in lavender and pulse until incorporated.

Turn dough onto a floured surface and press into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

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Remove from refrigerator and shape into a cylinder that’s roughly 2 inches in diameter. Wrap in parchment paper and place in the freezer for 30 minutes.

Heat oven to 350 F. Line cookie sheet with parchment paper. Set aside.

Remove dough from freezer and slice into cookies, about ¼-inch thick. Place 1 inch apart on prepared cookie sheet and bake 10–12 minutes.

Cool cookies on a wire rack.

In a medium-sized bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle icing onto cooled cookies and top with a sprinkling of lavender.

Let set about 15 minutes, then enjoy or store in an airtight container.

Chicken Little Salad Cups

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Start to finish: 25 minutes
Impresses: 4

Ingredients
For the salad:
    butter lettuce leaves
2    cups shredded rotisserie chicken
½    cup grapes, halved
2    stalks celery, diced
¼    red onion, diced

For the dressing:
½    cup cottage cheese
      salt and pepper

Method
Combine cottage cheese, salt and pepper into a small blender cup and pulse until smooth. Set aside.

Carefully separate lettuce leaves from the core. Using a damp paper towel, gently wipe down each lettuce leaf and place onto a tray.

In a large bowl, combine all remaining salad ingredients and toss together with pureed cottage cheese. Refrigerate for at least 2 hours before scooping into lettuce cups
and serving.

Slammin' Salmon Salad

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Start to finish: 30 minutes
Impresses: 4

Ingredients
For the salad:
1    lemon
4    3-ounce salmon filets,
      skinned and deboned
      salt and pepper
1    5-ounce container arugula
1    cup fresh spring peas
¼    cup dill
1    cup quinoa,
      cooked to package instructions

For the dressing:
¼    cup extra virgin olive oil
¼    cup lemon juice
½    cup plain yogurt
1    garlic clove, minced
      salt and pepper
½    cup feta cheese

Method
Heat oven to 350 degrees. Set aside four pieces of parchment paper, each about the size of a magazine.

Slice lemon into thin rounds. Grab a sheet of parchment and place two lemon slices in the middle. Place a salmon filet on top and sprinkle with salt and pepper. Fold one side of parchment to meet the other, then starting from the left, fold the bottom portion of parchment over the top. Repeat all the way around to create a sealed pouch. 

Repeat with rest of lemon, salmon and parchment pieces. 

Place salmon pouches onto a baking sheet and cook for 15–18 minutes or until salmon is a light pink color and flaky. Remove from oven and let rest 5 minutes before opening pouches.

While salmon steams, make the dressing. In a small bowl, whisk together all ingredients, except feta, until fully combined. Stir in crumbles of feta. 

Divide arugula onto four plates or bowls and top with equal parts peas, sprigs of dill and quinoa. Top with piece of poached salmon and drizzle with a few tablespoons of dressing.

Breakfast Cobb

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Start to finish: 40 minutes
Impresses: 4

Ingredients
For the salad:
1    medium-sized sweet potato
2    tablespoons olive oil
      salt and pepper
4    eggs
1    5-ounce bag baby spinach
4    ounces bleu cheese, crumbled
4    slices bacon, cooked and crumbled

For the dressing:
1    cup buttermilk
½    cup mayo
¼    cup fresh chives
¼    cup fresh dill
1    clove garlic
½    lemon, juiced and zested
      salt and pepper

Method
Heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. 

Cut the ends off the sweet potato and discard. Slice it in half long ways and cut each half into spears. Place on baking sheet and drizzle with olive oil, salt and pepper. Toss to combine.

Roast for 25–30 minutes, flipping halfway through. Set aside to cool once finished.

Bring a small pot of water to a boil over high heat. Reduce heat to simmer and carefully place eggs in one at a time. Set a timer and simmer for 6 minutes.

While the eggs cook, fill a medium-sized bowl with ice water. Set aside.

To make the dressing, whisk all ingredients together until combined.

Once timer has ended for the eggs, immediately transfer them to ice water for one minute to stop cooking. Remove and carefully peel each egg.

Serve up spinach on plates or in bowls and top with crumbles of bleu cheese and bacon, a few sweet potato spears and a soft-boiled egg sliced in half. Drizzle with the buttermilk ranch dressing.

 

Herby Grain Salad

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Start to finish: 1 hour
Impresses: 4

Ingredients
1    cup barley
2    cups chicken broth
1    stick European-style butter
½    cup parsley
¼    cup basil
¼    cup dill
2    tablespoons oregano
2    tablespoons sage
½    cup parmesan cheese
      salt and pepper

Method
In a medium-sized sauce pan, combine barley and chicken broth. Bring to a boil, reduce to simmer and cover. Cook for 40 minutes or until all liquid is absorbed.

While the barley cooks, melt the butter in a skillet over medium heat, stirring frequently until it turns a toasty, amber color. (You’ll be able to smell it during this step.) 

Remove from heat and carefully pour through a fine mesh sieve into a jar or small bowl. Set aside.

Roughly chop all of the herbs and place into a large bowl. Once barley is cooked, add to the bowl with herbs. Toss together with butter, parmesan, salt and pepper. Serve immediately or refrigerate and serve chilled.

This Salad is Rad-ish

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Start to finish: 15 minutes
Impresses: 6

Ingredients
1    cup whole milk cottage cheese
     salt and pepper
2    bunches radishes
1    fennel bulb
¼    cup mint

Plating tip
Assorted cut vegetables for serving (we love carrots, celery and cucumber).

Method
In a large bowl, mix together cottage cheese, salt and pepper. Set aside.

Cut off the top and bottom of each radish and discard the stems.

Wash the radishes and dry before slicing into thin rounds. You can do this carefully with a sharp knife or with a mandolin.

Cut fennel bulb in half and then into thin slices. Roughly chop mint.

Add sliced radishes, fennel and mint to bowl with cottage cheese. Stir to combine.

Cover bowl with plastic wrap and refrigerate for at least one hour. Serve chilled.

Meant to Brie

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Start to finish: 10 minutes
Impresses: 4

Ingredients
For the salad:
1    5-ounce container spring mix
2    grapefruits
4    ounces brie cheese

For the dressing:
¼    cup extra virgin olive oil
2    tablespoons aged balsamic vinegar
2    tablespoons honey
      salt and pepper

Method
Slice each grapefruit in half long ways and remove the peel and white flesh. Place one half cut-side down and identify the thin, white lines in-between the flesh of the grapefruit. Using a paring knife, carefully slice between each white line to create segments. Repeat until entire grapefruit is sliced. Set aside.

Cut brie into 1-inch cubes and set aside.

In a small bowl, whisk together all ingredients for the dressing until emulsified.

Toss together spring mix, grapefruit segments, brie and dressing. Serve immediately.

Fro-Yo Margaritas

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Start to finish: 5 minutes
Impresses: 2

Ingredients
1    cup vanilla frozen yogurt
1    cup ice
¼    cup fresh lime juice
3    ounces tequila
1 ½      ounces triple sec

Method
Combine all ingredients in a blender and pulse to combine. Pour into a glass rimmed with sugar or salt and serve with extra lime wedges.

Want it alcohol free?
Omit the tequila and triple sec and add in an extra squeeze of lime for a tart, frozen limeade fit for all ages

Chicken and Spinach Enchiladas

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Start to finish: 45 minutes
Impresses: 6

Ingredients
1     cup onion, chopped
½    cup green bell pepper, chopped
5    tablespoons butter
3    cups baby spinach
2    cups chopped cooked chicken
1     4-ounce can chopped green chiles (or roasted anaheims/hatch chiles)
¼    cup all-purpose flour
1     teaspoon ground coriander seed
¾    teaspoon salt
2½    cups chicken broth
1     cup sour cream
1½    cups shredded Monterey jack cheese (or more)
12    6-inch tortillas

Method
Heat oven to 350 degrees. 

In large saucepan, cook onion and green pepper in 2 tablespoons butter until tender. Combine in a bowl with spinach, chopped chicken and green chiles. Set aside.

In the same saucepan, melt 3 tablespoons butter. Whisk in flour, coriander and salt. Stir in chicken broth. Cook and stir until thickened and bubbly. Remove from heat. Stir in sour cream and ½ cup of cheese. 

Stir ½ cup of the sauce into the chicken mixture.  Dip each tortilla into remaining hot sauce to soften and fill each with about ¼ cup of the chicken mixture and roll up. 

Arrange rolls in a 13-by-9-inch baking dish and pour remaining sauce over. Sprinkle with remaining cheese and bake, uncovered, for about 25 minutes or until the top begins to brown.

Slow Cooker Carnitas Tacos

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Start to finish: 11 hours
Impresses: 8–10

Ingredients

For the carnitas:
1    tablespoon cumin
1    tablespoon paprika
1    teaspoon salt
1    teaspoon pepper
1    4–5 lb. pork shoulder/butt
1    white onion
6    garlic cloves
2    oranges
2    limes
2    bay leaves
1    10-ounce can whole green chiles

For the chipotle crema:
2    cups sour cream
2    chipotles in adobo with sauce

For serving:
    corn tortillas
    cilantro, chopped
    white onion, chopped
    lime wedges

Method
In a small bowl, combine cumin, paprika, salt and pepper.

Dry pork shoulder with a paper towel and then rub spice mix all over. Place pork into a slow cooker. Cut onion in half and smash each garlic clove. Place into slow cooker with skin on.

Add in the juice of the oranges and limes, bay leaves and can of green chiles
with juice. 

Set slow cooker on low for 10 hours.

In a blender, pulse together sour cream and chipotles until fully blended. Store in an airtight container in the fridge until ready to serve. 

Pork is finished once it’s tender and easily pulls apart. Heat oven broiler and line a baking sheet with several layers of foil. 

Using two forks, pull pork until shredded, discarding the fatty parts. Place pork on the baking sheet and ladle 1–2 cups of the cooking liquid atop the pulled pork and toss to coat. Broil for 10–15 minutes, stirring twice.

To serve, place pork inside warm corn tortillas, top with cilantro, onion, a squeeze of lime juice and drizzle of chipotle crema.

House Chips & Guac

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Start to finish: 30 minutes
Impresses: 4

Ingredients
For the guac:
2    poblano peppers
3    ripe avocados
1     lime
½    small red onion, diced
2    roma tomatoes, seeded and diced
1     serrano pepper, seeded and diced
¼    cup cilantro, diced
      salt and pepper
¼    teaspoon ground cumin (optional)
2    ounces queso fresco

For the chips:
12    corn tortillas, cut into wedges
    cooking spray
    salt

Method
Heat oven broiler to high and adjust the top rack to be about 6 inches from the coils. Line a baking sheet with foil and place poblanos on sheet pan on top oven rack. Broil peppers until charred all the way around, about 4–5 minutes per side. Once finished broiling, place peppers into a gallon-sized zip–top freezer bag and seal. Set aside. 

Turn off broiler and heat oven to 400 degrees. Spritz the same baking sheet that was used for the poblanos with cooking spray. Place tortilla wedges in a single layer and spritz with cooking spray and sprinkle with salt. Bake for 8–10 minutes or until chips have started to crisp around the edges. 

While chips bake, cut avocado in half and remove the pit. Scoop flesh into a medium-sized bowl. Squeeze lime juice into bowl and, using a fork, gently mash avocado and lime together. Stir in onion, tomatoes, serrano, cilantro, salt, pepper and cumin, if desired.

Remove the poblanos from the bag, peel off the skin and remove the seeds. Roughly chop the peppers.

Place prepared guacamole into a serving bowl and top with roasted poblanos and crumbled queso fresco.

Not Your Grandma's Chocolate Cake

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Start to finish: 3 hours
Makes: 8–12 slices

Ingredients
For the cake:
1¾    cups flour
2      cups sugar
½     cup cocoa powder
2      teaspoons instant espresso powder
1½    teaspoons baking powder
1½    teaspoons baking soda
½     teaspoon salt
2      eggs
1       tablespoon vanilla
½     cup plain yogurt
1      cup milk
1      cup boiling water

For the frosting:
8     ounces semi-sweet chocolate chips
2     sticks unsalted butter, softened
6–7    cups powdered sugar
1     teaspoon vanilla
2–4    tablespoons whole milk

Method
Heat oven to 350 degrees. Pull off two sheets of parchment paper and place one on top of the other. Using a 8- or 9-inch round cake pan, trace the base of the pan onto the parchment with a pencil. Cut out the circle with scissors. Grease the pans with butter and then place the circles on the bottom of each pan. Set aside. 

In a large bowl, add dry cake ingredients and whisk to combine. Pour in wet ingredients and whisk until batter is relatively smooth. 

Divide batter between prepared cake pans and smooth the top with a spatula. Bake on the middle rack until a toothpick inserted in the middle comes out clean, about 35 minutes. Once finished, set pans on a cooling rack.

While cakes cool, fill a small pot with a few inches of water. Bring to a boil. Place a heat-safe bowl on top of the pot, being sure that the bottom of the bowl doesn’t touch the water. Add in the chocolate chips and stir frequently until melted. Remove bowl from heat and let cool.

Once cake has cooled completely, flip the pans over onto a clean, flat surface and pat the bottom of each pan gently. Twist the pan back and forth as you pull up to loosen the cake from the pan. Peel off parchment paper. 

In a large bowl or bowl of a stand mixer, beat together butter and powdered sugar, starting with 1 cup of sugar at a time. Beat on high until fully combined, about 3 minutes. Frosting will be the texture of small peas. Beat in vanilla and a few tablespoons of milk until it becomes airy and fluffy. Add in the melted chocolate and beat an additional 2 minutes.

To assemble the cake, place the bottom layer, flat side up, on a serving dish. Spread about one-third of the frosting on top to act as “glue” for the next layer. Add the top layer, flat side up, and frost the top and sides with remaining frosting.

Roasted Carrots with Yogurt Chimichurri

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Start to finish: 50 minutes
Impresses: 4
Makes: 1 1/2 cups sauce

Ingredients
For the carrots:
2    pounds rainbow carrots
2    tablespoons olive oil
    salt and pepper

For the sauce:
1½    cups plain yogurt
½    cup parsley
¼    cup cilantro
¼    cup chives
2    cloves garlic
½    lime, juiced
    salt and pepper

For serving:
¼    cup pine nuts
¼    cup parsley

Method
Heat oven to 400 degrees. Line a baking sheet with foil and set aside.

Peel carrots, but leave tops on. Place on baking sheet and pour on olive oil, salt and pepper. Toss to combine and then arrange in a single layer. 

Roast 30–35 minutes, turning once, until slightly softened.

While carrots roast, place pine nuts in a small pan and bring to low-medium heat. Toast, stirring frequently, until lightly browned, about
5 minutes.

Combine all sauce ingredients in a blender. Pulse to combine. 

Chop parsley for serving, set aside.

Once carrots are finished, drizzle with chimichurri, sprinkle with pine nuts and parsley, and serve immediately.

Curry Thighs & Drummies

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Start to finish: 1 hour 45 minutes
Impresses: 4

Ingredients
1    1-inch piece ginger root
2    cups plain yogurt
2    teaspoons turmeric
1    teaspoon garam masala
1    tablespoon red curry paste
1    clove garlic, minced
    salt and pepper
2    pounds skin-on, bone-in chicken thighs and
    drummies (about 4 of each)
    canola oil

Method
Carefully remove the skin from ginger root. Using a handheld grater, grate the ginger into a small bowl. (You can mince the ginger if you don’t have a grater.)

Add yogurt, turmeric, garam masala, curry paste, garlic, salt and pepper to the bowl. Stir to combine.

Place chicken pieces in a gallon-sized zip-top bag and pour marinade on top. Seal bag and gently toss to coat all pieces in marinade. Place in fridge and let marinate for at least 1 hour or overnight.

Heat oven to 375 degrees.

Place a cast iron or heavy-bottomed skillet over medium-high heat. Once pan is hot, pour in a few tablespoons of canola oil.

Remove chicken from fridge and place two drummies and two thighs in the pan at a time. Sear until browned on each side, about four minutes per side. Remove first batch and place on a paper-towel-lined plate. Add more oil and repeat with second batch.

Once second batch has browned, place the chicken from the first batch into the pan with the second batch. 

Put entire pan into the oven and roast for 15 minutes, or until juices run clear. Serve immediately.

Jalapeño Popper Mac

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Start to finish: 1 hour and 30 minutes
Impresses: 6

Ingredients
2 green bell peppers
3 jalapeño peppers
½ pound bacon, diced
4 tablespoons butter, divided
3 tablespoons flour
2½ cups whole milk
4 ounces cream cheese, cubed
salt and pepper
8 ounces corkscrew pasta
1½ cups sharp cheddar cheese, shredded
½ cup panko breadcrumbs 

Method
Preheat broiler to 500 F. Place the bell and jalapeño peppers on a foil-lined baking sheet and char each side, turning the peppers every 2–3 minutes to ensure they don’t burn. 

Remove peppers from oven and place in a freezer-safe gallon bag. Seal shut and set aside to steam. 

Reduce oven heat to 350 F. Grease a cast-iron pan with butter and set aside. 

In a high-edge skillet on medium heat, add bacon and cook until crispy — about 7 minutes. Remove bacon and drain on a plate lined with a paper towel. Dispose of bacon grease and return skillet to medium-low heat. 

Fill a large pot with water and bring to a boil. 

Melt 3 tablespoons of butter in the skillet and whisk in flour until all the butter is absorbed. Continue to work for about 1 minute to remove the flour flavor. Add milk and whisk to combine. Stir in cream cheese. Stir every minute for about 5 minutes to avoid scorching. 

While cream cheese melts, add pasta and a generous sprinkling of salt to boiling water. Cook until al dente, drain and return pot to stovetop. Note: The pasta should still have a bite to it because it will go into the oven for more baking. 

Add the cheddar to the skillet and whisk to combine. Add more milk if needed. Whisk until cheese is melted, smooth and creamy. Season with salt and pepper and pour over noodles in pot. 

Take the peppers out of the gallon bag and remove the seeds, top and skins. Dice peppers and place in pot with noodles and sauce. Add bacon. Stir until well combined and pour into cast-iron pan. 

Melt remaining tablespoon of butter and mix with breadcrumbs. Sprinkle on top of pasta. 

Bake 10–12 minutes or until pasta is bubbly and top is browned.

Potato Soup

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Ingredients
6 strips bacon
1 head broccoli
1 tablespoon butter
3 carrots
3 stalks celery
1 small onion
6 potatoes
8 ounces cheddar cheese, shredded
1 carton (4 cups) chicken broth
½ cup heavy cream
1½ cups milk
1 8-ounce container sour cream
salt and pepper 

Method
Chop the broccoli, carrots, celery, onion and potatoes into small bite-sized pieces (taking care to separate the broccoli florets from the diced stock). Cut the bacon into small strips as well.

After the prep-work is done, fry the bacon strips in a large pot over medium-high heat. Once they’re fully cooked, remove the bacon from the pot and reserve the bacon pieces to top your soup. Remove all but approximately 2 tablespoons of the bacon grease from the pot and discard. Add the broccoli stocks, carrots, celery and onion to the pot and cook on medium-high for 5 minutes, stirring frequently. Add the potatoes, broccoli florets and butter to the pot and continue to cook and stir the vegetables for 3–4 more minutes. Add the chicken broth and a dash of salt and pepper, and allow the pot to come to a boil. Reduce the heat to medium and simmer for 15–20 minutes, until the potatoes are fully cooked. 

Scoop approximately 2/3 of the soup into a bowl and purée using a submersion blender (a food processor or blender work too, so long as you’re cautious while blending — hot liquid expands, and can be a little unpredictable when mixed). This can be done all at once, or in shifts, whatever you feel most comfortable with. Add the puréed mixture back into the pot, and pour in the milk, cream and 4 ounces of the shredded cheddar. Increase the heat to medium-high and stir continuously until all the cheese is melted.

Dish the soup into bowls and garnish with a dollop of sour cream, remaining shredded cheddar cheese and a sprinkle of the reserved bacon.

Squash Bisque

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Start to finish: 1 hour and 30 minutes
Impresses: 4–6

Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
2 large carrots, chopped
1 celery stalk, chopped
1 medium butternut squash, peeled, seeded and chopped
4 garlic cloves, peeled and smashed
2 teaspoons Italian seasoning
salt and pepper
2 cartons (8 cups) low-sodium chicken broth
1 cup heavy cream

Method
Heat oven to 400 F. Line two baking sheets with parchment paper.

In a large bowl, toss together olive oil, onion, carrots, celery, garlic, squash, Italian seasoning, salt and pepper.

Divide veggie mixture onto the prepared baking sheets and roast in the preheated oven for 45 minutes, turning once halfway through.

Remove from oven and let cool for 10–15 minutes.

Once veggies have cooled slightly, transfer one-third into a blender with one-third of the chicken broth. Purée until smooth and then pulse in one-third of the heavy cream. Pour into a heavy-bottomed pot over low heat, stirring often. Repeat with the remaining veggies, broth and cream. 

Note: Depending on your blender size, this may take more than three rounds.

When ready to serve, ladle from the pot on the stove and drizzle in an extra splash of cream.