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Wednesday, March 4, 2015

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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