You are here: Seasoned Cooking » All Issues » October 1999 Issue » This Article » Page 6
October 1999 Issue
Pesto, Pesto, Everywhere
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

DIANA Ingredients

Diana Ingredients est le spécialiste des ingrédients végétaux, carnés et acides aminés.

Use this tool to get to one of many grocery store sites, where you can find ideas for dinner, save with internet coupon specials and keep the kids ...

Riverwood Produce Farm

If your looking for fresh, locally grown produce and in the Southeast part of Wisconsin (Kenosha), please stop by.

Healthy eating and cooking, great recipes and fitness advice - all at your fingertips. Use our interactive tools to measure your nutrition strength...

Innkeeper Recipes and Cookbooks

Brought to you by Bed & Breakfast Inns ONLINE, this neat site provides some same fare of the B & B Inns of America. If you like what you see, you c...

Pesto Cream Soup

With cool weather making itself at home, enjoy this creamy soup with roasted vegetable sandwiches.
  • 4 T. margarine
  • 4 onions, chopped
  • 7 c. chicken or vegetable broth
  • 1/4 c. pesto
  • 2 c. low fat cream cheese
  • 2 T. cornstarch
  • 2 T. skim milk
Melt the margarine in a stockpot and add the onions. Fry for 2 minutes, then cover and turn heat to low. Allow the onions to cook gently for 5 minutes, then remove the lid.

Add the broth and pesto to the stockpot and bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Spoon the cream cheese into the soup and beat until it is well mixed. Mix the cornstarch with the milk, then stir into the soup, stirring constantly, until thickened.

  • Yields: 8 servings
  • Preparation Time: 45 minutes
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.