Fresh Tomatillo and Avocado Tortilla Soup


My daughter and I came up with this recipe, inspired by one of our favorite salsa recipes. Tomatillos and avocado give this classic soup a fresh new twist. ~Amy

Fresh Tomatillo and Avocado Tortilla Soup


3 pounds tomatillos, husked and rinsed
1/4 cup cilantro leaves
1 avocado, peeled and seeded
1 fresh jalapeño, optional
1/2-1 tsp salt
1-2 tbsp sugar, to reduce acidity
Juice of one lime

5 cups chicken stock
4 cups corn kernels
2 cups cooked, shredded chicken optional
Sliced avocado, garnish
Sour cream, garnish
Grated cheese, garnish
Lime wedges

Place tomatillos, cilantro, avocado, jalapeño, salt, sugar, and lime into a food processor. Set aside.

In a large stockpot, heat chicken stock. Add tomatillo mixture, corn and chicken. Heat thoroughly. Serve hot and with fresh avocado slices, sour cream, cheese and fresh lime wedges.

Makes 6 servings

Recipe by Amy & Madeline Richardson

Chilled Peach Mango Soup with Brie and Rosemary Crackers


I love peaches! This super easy soup is a great light patio lunch, or a refreshing first course for dinner.~Amy

Chilled Peach Mango Soup with Brie and Rosemary Crackers

4-5 medium peaches, peeled and cut into pieces
2 ripe mangos, peeled and pits removed
3- 4 cups orange mango juice
1/2 cup vanilla yogurt

Brie wedges, at room temperature
Rosemary Crostini Crackers

Place peaches, mangos, yogurt and about 1 cup of the juice into blender. Blend until completely smooth. Pour into large bowl and whisk in renaming juice. Chill until ready to serve.

Serve in individual bowls with cheese and crackers.

Makes 4-6 servings

Recipe by Amy Richardson

Sweet Apricot Cream Soup


One of my favorite things to do in the summer, is to go to The Sweetwater Resturaunt for lunch in Jackson Hole, sit outside, and have their delicious chilled soup of the day! I have made my own version with sweet ripe apricots, orange and creamy Greek yogurt. A delightful pairing for your favorite salad or sandwich. ~Amy

Sweet Apricot Cream Soup

5 cups halved apricots
2 cups orange juice, preferably Simply Orange
1/3-1/2 cup sugar, to taste
1/2 cup vanilla Greek yogurt

Place apricot pieces into blender with 1 cup of the orange juice. When smooth, add remaining 1 cup and blend well. Add sugar and Greek yogurt on high. Chill until ready to serve.

Makes 4 servings

Recipe by Amy Richardson

Creamy Corn Chowder with Fresh Rosemary

Creamy Corn Chowder with Fresh Rosemary

The other night I was at the store and a lady stopped me and asked if my family ate gourmet meals every night, And I told her that we eat normal food. Then as I was serving up this super fast and easy soup I realized that my kids were having Creamy Corn and Fresh Rosemary Chowder with Buttered Wheat Toast Points and a chilled Pear Spiced Cider……….so maybe a little gourmet, but easy, super easy to do!
Bon appetit!

Creamy Corn and Fresh Rosemary Chowder

6 cups chicken stock
6 cups corn, frozen or fresh
3/4 milk
3/4 sour cream
6 tbsp flour
1/2 tsp coarse ground pepper
1 sprig fresh rosemary leaves minced

In a large sauce pan, bring chicken stock to a boil.
In a separate bowl, whisk together milk and sour cream until smooth. Whisk in flour and pepper, blending well.

Whisk milk mixture into chicken broth, and bring up to a boil. When thickened add corn and rosemary. Bring up to a simmer.

Makes 4-6 servings

Recipe by Amy Richardson

Wild Buffalo Style Chicken Soup with Buttered Bleu Cheese Croutons

Wild Buffalo Style Chicken Soup with Buttered Bleu Cheese Croutons

Buffalo wings seem to be the ultimate guy food. So to make my husband and brothers happy, I came up with the a fun combination of the bold and spicy flavors of buffalo hot wings ( without the mess ) and the comfort of homemade chicken soup. This is a super fast, and easy soup that will be sure to win the hearts of the men in your life.

Wild Buffalo Style Chicken Soup with Buttered Bleu Cheese Croutons

3 2/3 cups chicken broth
1/2 cup sour cream
1/3 cup milk
4 tbsp flour
1/8 tsp pepper

1/3 cup Frank’s Red Hot Sauce
2 cups cooked chicken, cubed
Celery hearts ( optional )

In a medium sized sauce pan, bring chicken broth to a boil.
In a separate bowl, whisk together, sour cream, 1/2 of the milk, and pepper together until smooth. Add remaining milk and blend well.
Pour mixture into chicken broth, and bring up to a boil. When thickened, stir in Frank’s Red Hot Sauce, and chicken.
Serve with Buttered Bleu Cheese Croutons, fresh celery and additional hot sauce if desired.

Serves 4

8 slices rustic bread, thinly sliced
Bleu cheese, crumbled

Lightly toast bread in oven or toaster. Spread a thin layer of butter on to warm toasted bread to melt. Top which bleu cheese and place in oven under broiler until melted.

Serves 4

Recipe by Amy Richardson