CHEESE SOUP WITH JALAPENO PESTO

"This rich and creamy cheese soup gets a flavor punch from the fresh-tasting hot pepper pesto."

FOR THE SOUP:
3 cups chicken broth
1 1/2 cups shredded carrot
1 cup chopped green onion
1/4 cup tomato paste
2 1/2 cups milk
1/4 cup all-purpose flour
1 teaspoon dry mustard
6 ounces cream cheese, cut into cubes and softened
3 cups shredded sharp cheddar or American cheese
FOR THE JALAPENO PESTO:
1/4 cup cilantro leaves, firmly packed
1/4 cup parsley sprigs (with stems removed), firmly packed
3 tablespoons grated parmesan cheese
2 tablespoons olive oil or cooking oil
1/4 teaspoon finely shredded lime peel
1 teaspoon lime juice
2 jalapeno peppers, cut up
1 clove garlic, sliced

TO MAKE THE SOUP:
In a large saucepan, stir together chicken broth, carrot, green onion, and tomato paste. Bring to boiling. Reduce heat and simmer, covered, for 2 minutes.

Combine milk, flour, mustard, and 1/4 teaspoon pepper; stir into chicken broth mixture. Cook and stir over medium heat until 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 till smooth. Stir cream cheese mixture back into remaining milk mixture in saucepan. Stir in cheddar or American cheese until melted.

Spoon a scant tablespoon Jalapeno Pesto atop each serving.

TO MAKE THE JALAPENO PESTO:
Combine cilantro, parsley, Parmesan cheese, oil, lime peel, lime juice, jalapeno peppers, and garlic in a blender container or food processor bowl. Cover and blend or process till a paste forms. Cover and chill up to 2 days. (Makes about 1/3 cup)

Servings: 5
Source: Better Homes and Gardens Soups and Stews (Cooking for Today series)