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French Cream of Pea Soup

November 15, 2009

Serves 6

10 oz frozen peas
2 T dried minced onion
1 large lettuce leaf
5-10 spinach leaves   .
1/2 t salt
1/2 t sugar
1 C water

3 T butter or oil   
3 T flour   
3 C chicken broth   
salt and pepper to taste    

12 oz evaporated milk (2% or skim works too)       

Combine and cook the first 7 ingredients for 10 min.  Puree in blender.  In the same pot, make the roux, cooking until thickened.  Add the puree and the milk.  Heat through and serve with croutons or crackers.

This recipe is brought to you from the kitchen of Latigo Guest Ranch


Sheryl M.

‘Thank you’ just seems so inadequate…It was honestly one of the best vacations I can remember.

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David & Judith F.

The horse riding was wonderful, the food excellent, the scenery breathtaking and your company very, very pleasant.

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Everything was top notch, and everyone was so friendly and helpful.

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Sue P.

We loved Latigo Ranch! It was our best vacation ever! Cabins were comfortable, food was scrumptious and the wranglers were wonderful.

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John & Jenni E.

This has been our second consecutive visit and again it has equaled all expectations.

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