| |
Soups and Stews | |
| Bacon (diced raw) lbs 2 celery stalks each 8 large onion each 2 butter cup 0.5 s&p tt cream cup 4 roasted corn kernals lbs 4 chicken broth cup 28 milk cup 4 large potatoes each 6 carrots (diced) each 6 AP Flour cup 0.5 Fresh thyme oz. 2 garlic cloves (roasted) cup 0.5 fresh jalapeno (grilled & steeped in soup) each 8 | |
| Cook bacon then add potatoes carrots, celery, onion and butter cook till translucent Add flour thyme and garlic cloves cook till well incorporated. Then add cream and broth. Cook until flavors develop then salt and pepper and roasted jalapeno. Serve with chive and cheddar biscuit. | |
Unrated | |
Sort