Cheese Soup With Jalapeño Pesto
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 5
- 3 cups chicken broth
- 1 1/2 cups carrots, shredded
- 1 cup green onion, chopped
- 1/4 cup tomato paste
- 2 1/2 cups milk
- 1/4 cup all-purpose flour
- 1 teaspoon dry mustard
- 1/4 teaspoon ground pepper
- 2 (3 ounce) packages cream cheese, cut into cubes and softened
- 3 cups sharp cheddar cheese, shredded
- 1/4 cup fresh cilantro, firmly packed
- 1/4 cup parsley sprig, stems removed & firmly packed
- 3 tablespoons parmesan cheese, grated
- 2 tablespoons olive oil
- 1/4 teaspoon lime peel, finely shredded
- 1 teaspoon lime juice
- 2 jalapeno peppers, chopped and seeded
- 1 teaspoon garlic, minced
Recipe
- 1 soup:.
- 2 stir together chicken broth, carrot, green onion and tomato paste in a large saucepan. bring to boiling. reduce heat and simmer, covered, for 2 minutes.
- 3 combine milk, flour, mustard and 1/4 tsp pepper; stir into chicken broth mixture. cook and stir over medium heat until thickened and bubbly. cook and stir for one minute more.
- 4 place cream cheese in a mixing bowl. stir about 1 cup of the hot milk mixture into the cream cheese until smooth. stir cream cheese mixture back into remaining milk mixture in the saucepan. stir in cheddar cheese until melted.
- 5 jalapeño pesto:.
- 6 combine all ingredients in a blender and process until a paste forms.
- 7 cover and chill up to 2 days.
- 8 makes 1/3 of a cup.
- 9 serve soup in individual soup bowls with a scant tbsp of jalapeño pesto atop each serving.
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