Austrian creamy cheese soup
15
60
6
No
Ingredients
- 2 1/2 packages of 250 g (10 cups) of Les Cultures de chez nous sliced leeks
- 75 ml (1/3 cup) of butter or margarine
- 4 sliced celery branches
- 75 ml (1/3 cup) of all-purpose flour
- 3 cans (14,5 oz) of chicken broth
- 750 ml (3 cups) of water
- 5 ml (1 teaspoon) of salt
- 2 packages (8 oz) of melted cream cheese
- 375 ml (1 1/2 cups) of nature yogurt
- 4 egg yolks
- 5 ml (1 teaspoon) of ground white pepper
- Finely chopped fresh chive (optional)
Preparation
Side-by-side mode
- Melt butter in a Dutch oven, add Les Cultures de chez nous sliced leeks and celery. Brown until tenders. Add flour and cook while stirring continuously for 3 minutes.
- Pour broth, three cups of water, salt and bring to a boil. Lower heat and simmer while stirring for 15 minutes.
- Heat cream cheese and yogurt in microwave in a container for 15 to 20 seconds at high power or until mixture is hot. Whisk until creamy. Add egg yolk. Continue whisking and gradually add two cups of leeks mixture.
- Pepper while mixing the mixture of cream cheese and leeks.
- Cook at low heat while stirring from time to time until mixture is uniformly hot.
- Do not boil.
- Spread with chive if desired.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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