Cheese Soup With Jalapeo Pesto

---

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

---

Steps

---

Soup:.

---

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.

---

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.

---

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.

---

Jalapeo pesto:.

---

Combine all ingredients in a blender and process until a paste forms.

---

Cover and chill up to 2 days.

---

Makes 1 / 3 of a cup.

---

Serve soup in individual soup bowls with a scant tbsp of jalapeo pesto atop each serving.

---

Ingredients

---

chicken broth, carrots, green onion, tomato paste, milk, all-purpose flour, dry mustard, ground pepper, cream cheese, sharp cheddar cheese, fresh cilantro, parsley sprig, parmesan cheese, olive oil, lime peel, lime juice, jalapeno peppers, garlic