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Cheese Soup with Jalapeno Pesto
3 cups of chicken broth
1 1/2 cups of shredded carrots
1 cup of chopped green onions
1/4 cup of tomato paste
2 1/2 cups of milk
1/4 cup of all purpose flour
1 teaspoon of dry mustard
1/4 teaspoon of pepper
two 3 ounce packages of cream cheese, cut into cubes and softened
3 cups of shredded sharp cheddar or American cheese (12 ounces)
Jalapeno Pesto |
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In a large saucepan stir together broth, carrots, green onions, and tomato paste. Bring to boiling; reduce heat. Cover and simmer for 2 minutes. Combine milk, flour, mustard, and pepper. Sift flour mixture into broth mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
In a mixing bowl stir about 1 cup of the hot milk mixture into cream cheese; stir until smooth. Stir cream cheese mixture into the remaining milk mixture in saucepan. Stir in cheddar or American cheese till cheese is melted. Spoon about 1 tablespoon Jalapeno Pesto on each serving. Makes 4 or 5 servings
Jalapeno Pesto:
In a blender container or food processor bowl combine
1/4 cup of firmly packaged cilantro leaves
1/4 cup of firmly packed parsley sprigs with stems removed
3 tablespoons of grated Parmesan cheese
2 tablespoons of olive oil or cooking oil
2 jalapeno peppers, cut up
1/4 teaspoon of finely shredded lime peel
1 teaspoon of lime juice
1 clove garlic, minced
Cover and blend or process till a paste forms. Cover and chill up to 2 days. Makes about 1/3 cup
 
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