Cheese Soup With Jalapeño Pesto |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Mexican style comfort food! Serve with a crusty bread on a cold day. This is from a clipping out of some forgotten 1998 magazine about Soups & Stews Ingredients:
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 |
Directions:
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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