Judges' Choice Winner: Anthony Folino, Folino's Ristorante.

His Chicken Portobello with Roasted Red Peppers Soup last year won People's Choice and second place.

• Olive oil
• 2 6-ounce boneless, skinless chicken breasts
• 2 sticks butter or margarine
• 1 small onion, chopped
• 1/2 pound flour
• 2 quarts heavy cream
• 8-ounce can chicken broth
• Salt and pepper
• 8-ounce bag baby spinach, chopped

Saute chicken breasts in olive oil until done. Chop chicken into small pieces and set aside. Melt butter in a sauce pan, add onion and cook until soft. Add flour and stir until mixture turns a peanut butter color. Add cream, chicken broth and salt and pepper to taste. Bring to a light boil. Saute spinach in a little butter or oil to wilt. Season with salt and pepper. Combine everything. Simmer and serve.

-- Anthony Folino, Folino's Ristorante

Winner of the People's Choice Award: Patrick Joyce of 17th Street Cafe.

Chef Joyce's Butternut Squash with Creme Fraiche won People's Choice, second place, last year. In 2006, his signature Roasted Red Pepper Bisque won two first place awards. Chef Joyce says friends who tasted this soup named it "The Holy Grail." He suggests garnishing it with chopped fresh chives, crispy-fried leeks, melba toast or croutons.

• 1 dozen slices thick-sliced bacon, diced
• 1/2 pound unsalted butter
• 4 ounces Spanish onion, diced fine
• 1 teaspoon ground cinnamon
• 1 teaspoon allspice
• 2 teaspoons ground nutmeg
• 1/2 pound sifted all-purpose flour
• 1 cup Calvados brandy
• 1 dozen Granny Smith apples peeled, cored, seeded and diced small
• 4 cups applesauce
• 4 cups apple cider
• 4 cups chicken stock
• 4 cups heavy cream
• 2 cups imported blue cheese

In large stockpot over low heat, render bacon until crisp, stirring with a large metal spoon. Remove bacon (save for later), add butter and onions and cook until translucent.

Add spices and flour to make a roux. Cook roux over low heat stirring constantly about 5 minutes or until nutty aroma appears. Add brandy to de-glaze bottom of pot.

Incorporate all other ingredients except bacon and cheese and stir with wire whisk. Bring to a simmer, constantly stirring to cook out the flour, approximately 12 to 15 minutes. Add diced bacon and cheese, stirring until cheese is melted, and serve immediately. This can be made ahead of time and reheated over low heat so that cheese does not burn.

Yields 1 gallon.

-- Patrick Joyce, 17th Street Cafe

Judges' Runner-up: Matt Helon, Tom's Diner

• 1 large onion, diced
• 2 celery ribs, diced
• 2 Idaho potatoes, diced
• 1 pound bulk hot sausage
• 1 tablespoon paprika
• 2 cloves garlic
• 1 teaspoon red pepper flakes
• 1 cup tiny cooked shrimp
• 1 cup 2-percent milk
• 1 cup heavy cream
• 8-ounce can chicken broth
• 1 can sweet yellow corn

Saute onion, celery and potatoes in butter until soft. In separate pan, cook sausage, drain and add to onions mixture.

Add the paprika, garlic, red pepper flakes and the shrimp. Cook 10 minutes Add milk, cream and chicken stock. Finish with the corn. Simmer and reduce until medium consistency.

-- Matt Helon, Tom's Diner