LOCATION: Recipes >> Soups >> Cream Cheese 01
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Cream Cheese 01
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Austrian Cream Cheese Soup
6 leeks
1/3 cup butter or margarine
4 celery ribs, chopped
1/3 cup all-purpose flour
3 (14-1/2 ounce) cans chicken broth
3 cups water
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
1-1/2 cups plain yogurt
4 egg yolks
1 teaspoon ground white pepper
chopped fresh chives (optional)
Melt butter in a dutch oven; add leeks and celery; saut\xe9 until
tender. Add flour, cook, stirring constantly, 3 minutes.
Stir in broth, 3 cups water, and salt; bring to a boil. Reduce
heat; simmer, stirring occasionally, 15 minutes.
Microwave cream cheese and yogurt in a 2-quart microwave-safe bowl
at High 15 to 20 seconds or until warm; whisk until smooth. Whisk
in egg yolks; gradually whisk in 2 cups leek mixture.
Stir cream cheese mixture and pepper into leek mixture.
Cook over low heat, stirring occasionally, until thoroughly heated.
(Do not boil.) Sprinkle with chives, if desired
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