Soup

Jalapeno & Cheese Cream Soup[5]

Ingredients:

• 3 cups sliced jalapenos(tip:wear rubber gloves)
• 1 onion diced
• 3 garlic cloves minced
• 1 qt heavy cream
• 1 qt half and half
• 2 cups chicken broth
• 2 cups chedddar cheese grated
• 1/4 cup flour
• 1 tsp pepper
• 1 tsp salt
• 1 stick butter

Instructions:

Sate the jalapeño, onion and garlic in the butter until tender. Combine the flour, pepper and salt and add to the sautéed mixture. Make sure to stir so it doesn't lump. In a crock pot or slow cooker place the sautéed mixture and the cream, half and half, chicken broth and cheddar cheese. Stir to mix. Cook at high for 1 hour, then low for approximately 4 hours or until all flavours are tasty. You may need more salt and pepper to taste. Serve with hot tortillas.

Optional: Add Ham or bacon

Broccoli, Cheese, & Potato[6]

Ingredients:

• 1/3 cup chopped onions
• 1/3 cup chopped celery
• 2 TBSP butter or margarine
• 1/4 cup flour (add a little more to make thicker)
• 4 cups diced peeled potatoes
• 2 1/2 cups chopped broccoli, steamed until crips tender
• 3 cups chicken Broth
• 2 cups shredded Cheese
• 2 cups skim milk
• 1/4 tsp pepper
• 1 dash paprika
• salt
• minced fresh parsley if desired

Instructions:

In a large saucepan, sauté onions and celery in butter over medium heat until tender.

Add flour, pepper, salt and paprika and stir until smooth.

Add broth, milk and potatoes, stirring constantly until it boils and thickens.

reduce heat; cover and simmer for 10-15 minuets or until potatoes are tender.

Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.

sprinkle individual servings with parsley.

Dill Pickle[7]

Ingredients:

• 5 1/2 cups Chicken borth
• 1 3/4 lbs russet potatoes, peeled and quartered
• 2 cups chopped carrots(small dice)
• 1 cup chopped dill pickles (small dice, about 3 large dills)
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup sour cream
• 1/4 cup water
• 2 cups dill pickle juice*
• 1 1/2 tsp old bay seasoning
• 1/2 tsp salt
• 1/2 tsp coarsely ground pepper
• 1/4 tsp cayenne pepper

Instructions:

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to simmer.

In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (this will also break up some of your potatoes which is ok. You might see some initial little balls of flour form but between the whisking and boiling all will disappear. Don't panic.

Add pickle juice, old bay, salt (*see below), pepper and cayenne. Cook 5 more minuets and remove from heat. Serve immediately.

* all pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.