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. ---------------------------------------------------------------------------
Nutrition
Ingredients
