| | 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) |
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Melt butter in a Dutch oven; add leeks and celery; sauté 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. Yield: 14 cups |
