Pea Soup

Pea Soup

  •  1 10 ounce bag frozen sweet green peas
  • 2 cups low sodium chicken broth
  • 1/2 cup fresh parsley
  • salt and pepper to taste
  • 6-7 leaves of Boston or Bibb lettuce
  • 1/2 cup half and half
  1.  Cook peas according to package instructions.
  2.  In a blender, add the broth, parsley, salt, pepper, lettuce and cooked peas. Puree.
  3.  Put the pureed mixture into a pot and simmer 10 minutes. Then add the half and half, stir and ladle into bowls.
  4.  If serving cold, chill in the refrigerator. Then serve.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.



Great Recipe For All Your Sniffles

Lemon Orzo Chicken Soup

 Lemon Orzo Chicken Soup


  • One lemon pepper rotisserie chicken
  • 20 cups water
  • 3 leeks (white part only), chopped
  • 4 carrots, peeled and chopped
  • 4 stalks of celery, chopped
  • 5 Roma tomatoes, chopped
  • 3 sprigs of fresh dill
  • 3 sprigs of fresh Italian flat leaf parsley
  • 1 cup orzo pasta
  • Grated Romano cheese
  • 3 tsp. salt
  • 1 tsp. sugar
  • Pepper to taste

 Place the whole rotisserie chicken in a pot and cover with water. Bring the water to a gentle summer. Let simmer for at least 30 minutes as you cut your vegetables. Add the chopped vegetables, salt and sugar to the pot. Tear the sprigs of dill and parsley in small pieces and add in as well. Let simmer together for about 40 minutes, or until vegetables are tender. Remove the soup from the heat and remove the chicken from the pot. Once cooled, shred the meat, discarding any bones. Return the shredded meat to the pot and bring the soup back up to a simmer. Add in the orzo and cook according to package directions or until orzo is tender, stirring occasionally. Top with grated cheese and pepper to taste, and enjoy!

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.


Soup’s On

A great soup to keep you warm when it’s cold.


Greek Lemon And Chicken Soup


  • 8 cups chicken broth
  • 1 teaspoon salt, and additional for seasoning
  • ¾ teaspoon black pepper, and additional for seasoning
  • 1 cup orzo pasta
  • 1 large garlic clove, minced
  • 3 cups cooked, shredded chicken
  • 2 lemons
  • 5 large eggs
  • 3 scallions, thinly sliced
  • ¼ cup chopped fresh dill

Pour broth into a large pot, season with 1 teaspoon salt and ¾ teaspoon pepper, and bring to a boil over high. Add orzo and garlic, reduce heat to medium, and cook, stirring occasionally, until orzo is just tender, 5 to 7 minutes. Remove from heat and stir in chicken.

Zest then juice 1 lemon, reserving zest and juice separately. Cut remaining lemon into wedges and set aside.

Whisk eggs and reserved lemon juice together in a medium bowl until combined. Slowly whisk in 1 cup of soup from the pot in a steady stream until combined. Slowly stir mixture back into pot and add scallions. Over low heat, cook mixture, stirring constantly, until thickened and creamy, about 2 minutes.

Season with salt and pepper to taste, divide among bowls, and sprinkle evenly with dill and reserved zest. Serve with lemon wedges.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

Easy Clam Chowder

A Great Recipe For All That Have Eaten Enough Turkey

An easy soup recipe to warm you up on those cold days.

4 slices bacon, diced
2 tablespoons, unsalted butter
2 cloves garlic, minced
1 onion, diced
½ teaspoon dried thyme
3 tablespoons all-purpose flour
1 cup milk
1 cup vegetable stock
2 6.5 ounce cans chopped clams, juices reserved
1 bay leaf
2 russet potatoes, peeled and diced
1 cup half and half
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel lined plate, reserve 1 tablespoon excess fat; set aside.
Melt butter in the stockpot. Add garlic and onion, and cook stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.


Fun Food For Halloween

Try making this great recipe with pumpkin too!

Butternut Squash Soup

About 1 ½ butternut squash, cut into 1 inch dice
Olive oil, for roasting
8 sage leaves, finely chopped
4 tablespoons unsalted butter
1 onion chopped
Seeds from 10 cardamom pods, crushed (optional)
4 cups vegetable stock
Finely grated rind and juice of 1 orange
Crème fraiche, sour cream or Greek yogurt, to serve

Preheat the oven to 400 degrees F.
Put the squash cubes in a roasting pan, drizzle with a little olive oil and sprinkle with the chopped sage. Toss the cubes so that they are well coated in the oil, then roast them in the oven for 15-20 minutes or until the cubes are soft and turning golden. Remove the squash from the oven and set aside.
Melt the butter in a large saucepan over medium heat, then add the onion and sauté until soft. Add the crushed cardamom pods (if using), the vegetable stock and the orange rind and juice. Then add the squash. Give it all a stir and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until all the ingredients are soft and pulpy and the liquid has reduced a little. Remove the pan from the heat and use a handheld immersion blender to blend the mixture until smooth.
Serve the soup with a dollop of crème fraiche, sour cream or Greek yogurt.

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Cauliflower and Turnip Soup

Cauliflower & Turnip Soup
Souper Fun lunch for this time of year


Cauliflower and Turnip Soup


  • 8 tablespoons butter
  • 1 Medium onion, roughly chopped
  • 2 cloves garlic, halved
  • 1 teaspoon kosher salt, plus more to taste
  • 1 medium head cauliflower, washed trimmed and cut into 2-inch pieces
  • 2 to 3 medium purple topped turnips, peeled and cut into 1-inch pieces
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 6 to 8 cups chicken stock (homemade or boxed), divided
  • Freshly ground black pepper
  • Whole nutmeg for grating



In large saucepan, or Dutch oven over medium heat, melt butter until foamy.  Add onion, shallot and garlic; season with salt.

Cook until translucent, about 5 minutes.  Add cauliflower, turnips, thyme, bay leaf and 6 cups of chicken stock, stir to combine.

Bring to simmer and cook until cauliflower and turnips are tender, about 20 minutes.  Taste for seasonings and adjust if necessary.

Remove bay leaf and using an immersion bender, blend to a smooth consistency, (you can also work in small batched with a countertop blender.)  If the soup is too thick, add some of the remaining stock.

Taste again for seasoning and adjust if necessary.

Finish with black pepper and a pinch of grated nutmeg when serving

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Loaded Baked Potato Soup

A Lighter Light Lunch

Loaded Baked Potato Soup
If you love loaded baked potatoes, then you will love this soup.


Loaded Baked Potato Soup

  •  4 slices bacon
  • ½ small yellow onion, chopped
  • 1 clove garlic, minced
  • 2 white potatoes, skin on, cubed, about 4 cups
  • 2 cups cauliflower florets
  • 1 tbsp all-purpose flour
  • 3 cups reduced-sodium vegetable broth
  • 2 tbsp fat-free plain Greek yogurt
  • ½ tsp salt
  • black pepper to taste
  • 8 green onions, chopped
  • 2 oz extra-sharp cheddar cheese, shredded

In a large pot over medium-high heat, cook bacon until crisp, about 6 minutes. Transfer to a paper towel and crumble bacon. Drain pan, leaving 1 tbsp of drippings.

Reduce heat to medium, add onion and garlic and cook until softened, 1 to 2 minutes. Add potatoes and cauliflower and sprinkle on flour. Slowly stir in broth. Bring to a simmer; cover and cook until potatoes are soft, about 30 minutes.

Working in batches if necessary, transfer soup to a blender and blend until smooth. Return soup to the pan and stir in yogurt. Stir in salt, pepper and half the bacon, green onions and cheese. Serve topped with remaining bacon, green onions and cheese.

Serves 6

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Easy Italian Recipes: Minestrone Soup

Minestrone Soup
Minestrone Soup
Now that the chill is in the air and starting to get even chillier, it’s time to bring out the rib-sticking, hearty soup that Grandma made. Minestrone is one of the most popular Italian soups and is full of vegetables, beans and small soup pasta. It is easy to prepare and will fill you up on a brisk fall or winter day. In fact, minestrone is so good all year round. Let’s first take a look at what you’ll need and then we’ll look at the directions for the recipe. Personally, I love to put 2 types of beans plus small pasta called “Ditalini” in my soup as well as lots of veggies. Feel free to add other veggies or soup pastas like “Small Shells” if you wish. You will need a large saucepan and the ingredients listed below.

INGREDIENTS:FullSizeRender (2)

  • 2 tbsp olive oil (I use extra virgin)
  • 1 chopped medium yellow onion
  • 2 garlic cloves, minced
    FullSizeRender (1)
  • 2 celery stalks, chopped
  • 7 cups vegetable broth
  • 1 can drained cannellini beans
  • 2 tbsp tomato paste
  • 1 tbsp each of fresh chopped parsley & fresh chopped basil
    FullSizeRender (3)
  • 1 bay leaf
  • 2 medium fresh carrots, diced
  • 1 small can chick peas, drained
  • 1 cup dried soup pasta (I use ditalini)
  • 1 small can tomatoes, (chopped & seeded) with liquid
  • ½ cup green bean pieces
    FullSizeRender (4)
  • 2 tsp of sugar
  • Salt and pepper to taste
  • ¾ cup grated Parmigiano cheese, to serve


  1. FullSizeRenderHeat the oil slowly in a large saucepan over medium heat.
  2. Add the chopped onion and garlic and cook over low heat, stirring occasionally until the onion is soft. Be careful not to burn them (about 5 minutes).
  3. Pour in the vegetable broth and increase the heat to medium.
  4. Add the cannellini beans, tomatoes with juice, tomato paste, sugar, green beans, carrots, celery, parsley, bay leaf, basil, pasta, and chickpeas.
  5. Cook for 25-30 minutes until vegetables are tender and pasta is al dente. Stoves may vary on cooking times.
  6. Season with salt and pepper. Lower the heat to simmer.
  7. Ladle the soup into warm bowls and serve immediately with parmigiano cheese on top.

Hope you’ve enjoyed this lazy afternoon recipe.
Perfect for your football weekend!
Have a great one, see you Tuesday!


Tested in the THASC kitchen with Italian love.
THASC is a unique small American business producing cards and other promotional products.