Soup Recipes

Tortilla Soup Recipe

This makes a LOT of soup! You may want to cut this recipe down.

½ lb. Butter

¼ cup garlic, chopped

4 cups green onions, chopped

¼ cup jalapeno peppers, chopped

8 cups fresh tomatoes, chopped

1 ½ cups dry chicken stock

¼ cup corlander

¼ cup cumin

2 tablespoons black pepper

¼ cup parsley, chopped

6 corn tortillas, cut into strips

6 freshly chopped avacados

2 ½ lbs. Cooked and diced chicken breast

tortilla chips

Melt butter in large pot on low heat.
Add garlic, green onions, jalapenos and cook until onions are soft.
Add tomatoes, chicken stock, spices, corn tortillas, avacados and chicken meat. Stir well. Add 2 gallons of water. Bring to a boil then simmer.
Simmer for at least 1 hour. Serve with tortilla chips on top.

Poblano Pepper and Corn Soup

½ cup butter

2 cups chopped onion

4 tablespoons minced garlic

6 poblano peppers, cut in strips

6 cups creamed corn

4 tablespoons corlander

1 tablespoon black pepper

4 tablespoons chopped parsley

4 tablespoons cumin

¾ cup dry chicken stock

8 cups heavy whipping cream

On very low heat, in a large pot, melt butter; add onions and garlic.

Cook until onions are soft and transparent.
Add peppers; continue cooking on very low heat.
Cover and stir until peppers are soft.
Add and stir in corn, spices, chicken stock and heavy whipping cream.
Simmer on very low heat for 1 hour, stirring often.

Cobler Recipe

Crazy Crust Cobbler
Melt one stick of butter (1/2 c) in baking dish
Add 1 or 2 large cans (depending on how peachy you like it) of drained peaches
Mix in a bowl: 1 c sugar, 1 c flour, 2/3 c milk, 2 tsp baking powder, 1/2 tsp salt
Pour over peaches & bake @ 350 degrees for 35 minutes (until golden brown)
Serve warm topped w/ ice cream

Home Made Ice Cream

French Vanilla Ice Cream

Makes 1 Quart

1 Cup Milk

1/2 cup sugar

1/4 teaspoon salt

3 egg yolks, beaten

1 tablespoon vanilla

2 cups chilled whipping cream

For Crank Type Freezer:

Mix milk, sugar, salt and egg yolks in saucepan.

Cook over medium heat, stirring constantly, just until bubbles appear around edge.

Cool to room temperature.

Stir in vanilla and whipping cream.

Pour into freezer can; put dasher in place.

Cover and adjust crank. Place can in freezer tub.

Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt.

6 parts ice to 1 part rock salt.

Turn crank until it turns with difficulty.

Drain water from freezer tub.

Remove lid, take out dasher. Pack mixture down, replace lid.

Repack in ice and rock salt. Let stand to ripen several hours.