We just received a request for the recipe to Holland America’s Argentinian Guiso Soup that is a featured on their South America cruises. It’s a great fall dish, and easy solution for left over beef. It can of course also be made without meat and just the veggies.
Buen provecho!
YIELD: 10
INGREDIENTS:
3.5 oz beef diced
2 oz carrots diced
2 oz sweet potato diced
1.75 oz potato diced
1.75 oz butternut squash diced
1.75 oz onions small diced
0.2 oz 5 garlic minced
4.2 oz canned diced tomato with juice
0.75 oz tomato paste
1.6 qt beef stock
1.75 oz flour
1.75 oz butter
salt to taste
black ground pepper to taste
0.1 oz thyme leaves minced
1 bay leaf
1.75 oz corn kernels
GARNISH:
0.2 oz chopped parsley
1 oz dry apricots diced, shortly soaked in hot water
DIRECTIONS:
Brown the onion, thyme, basil and garlic in the butter in tilting pan. In a separate skillet, brown the beef on high heat and ensure to brown from all sides. Transfer to the onions. Add the tomato paste and caramelize all. Then mix in flour and cook for 5 – 6 minutes, then add stock. Bring to simmer and cook soup until beef is almost tender, transfer to soup kettle.
Add tomatoes, carrots, potatoes, squash and more beef broth to cover all the ingredients. Season with salt and pepper to taste. Cook over low heat for 15 – 20 minutes until all the vegetables and meat are tender. Add corn and check seasonings. Serve in soup bowls and garnish with parsley and apricots.
Why Food Is at the Heart of Great Travel
At Atlas Travel Center, we believe that the best travel memories are often made at a table. The food you eat on a trip — whether it’s a bowl of fresh pasta at a trattoria in Rome, a perfectly crafted seafood dish aboard a river cruise, or a local street food market in Southeast Asia — connects you to a place in a way that sightseeing alone rarely does. Our advisors plan with food in mind, recommending destinations, ships, and hotels based in part on their culinary reputations.
The recipes we share on this blog are inspired by dishes our clients and agents have encountered on their travels — aboard cruise ships, at destination restaurants, and in the homes of locals who opened their doors. Recreating those flavors at home keeps the travel spirit alive between trips, and for many of our clients, a beloved dish becomes the seed of a new travel idea. You make the ship’s signature dessert at home; you start wondering what else you missed onboard; you call us to book the next sailing.
Travel Itineraries Built Around Food and Wine
For travelers who want to make culinary experiences the centerpiece of a trip, we design food and wine vacations that go well beyond restaurant reservations. Think cooking classes in Tuscany, wine-harvest experiences in Bordeaux, sake brewery tours in Kyoto, or culinary-focused river cruises with AMA Waterways. We also know which cruise lines genuinely excel at dining — and which ones inflate their culinary reputations in marketing materials.
Ready to Plan Your Next Culinary Adventure?
Contact Atlas Travel Center to speak with an advisor who understands that great travel and great food go hand in hand. We’ve been planning extraordinary travel experiences since 1987 — CLIA-certified, ARC-accredited, and A+ BBB-rated — and we’d love to help you taste your way around the world.
