Austrian Cream Cheese Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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) |
Directions:
1. Cut green tops from leeks, and discard. Chop white portions.
2. Melt butter in a Dutch oven; add leeks and celery, and sauté until tender. Add flour, and cook, stirring constantly, 3 minutes. Stir in broth, 3 cups water, and salt; bring to a boil. Reduce heat, and simmer, stirring occasionally, 15 minutes.
3. Microwave cream cheese and yogurt in a 2-quart microwave-safe bowl at HIGH for 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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