When you want the bold flavors of jambalaya but also want a warming broth, this soup is the answer. Follow along as Nikki Scott shows us how to make this quick and hearty Cajun-inspired meal with ingredients you may already have on hand.
This creamy, cheesy soup transports Santos Loo to his little coastal town in Peru, called Barranca. His version of sopa de leche is hearty with pasta and poached eggs, cooked right in the broth, plus a few modern flourishes, like Parmesan and olive oil.