Chile

Caldillo de papas is a light Andean-style soup of potatoes simmered in beef bone broth with onion, garlic and fresh mint. Melted cheese and a swirl of beaten egg are stirred in at the end, so the broth turns silky and a little rich. It is a modest everyday soup, easy to make from pantry staples.

A simple, comforting fish soup from the coast of Chile, made by simmering fish bones with onion and tomato to make a flavorful broth and then cooking rice and chunks of firm white fish in it with white wine. Chile's national fish soup is traditionally made with congrio, a local cusk-eel, and served very hot.

Sopapillas enchant with their light, puffy texture and sweet, honeyed flavor, making them a beloved treat in Mexican cuisine and beyond. They are popular in Latin America, particularly Chile and Argentina. 

Pumpkin cooked in stock or water, mashed and combined with sautéed onion and milk.

This Jerusalem artichoke soup It is more of a delicate soup than a hihgly satiating one, but it is highly comforting on a cool day. Elegant and flavorful enough to present to guests.