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Austrian Cream Cheese Soup

Creamy vegetarian leek soup
Print Recipe
Course Soup
Servings 6 people

Ingredients
  

  • 6 leeks
  • 4 celery ribs chopped
  • 1/3 cup butter
  • 5.5 cup all-purpose flour
  • 3 cup water
  • 1 tsp salt
  • 2 8-ounce package cream cheese
  • 4 egg yolks
  • 1.5 cup plain yogurt
  • 1 tsp white pepper
  • chopped fresh chives optional

Instructions
 

  • Melt butter in a Dutch oven
  • Add leeks and celery and 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 egg yolks into the cream cheese and yogurt mixture.
  • Slowly whisk in 2 cups leek mixture to temper the egg yolks before adding to the soup.
  • Stir cream cheese mixture and white pepper into leek mixture.
  • Cook over low heat, stirring occasionally, until thoroughly heated. (Do not boil.)
  • Sprinkle with chives, if desired.

Notes

  • White pepper really makes a difference here, so use it if you have it, but if not, you can substitute ground black pepper.
  • Be careful to temper the eggs slowly before adding the yogurt/cream cheese/egg mixture to the soup, otherwise you may end up with scrambled eggs in your soup.
Keyword Cream cheese, Leek, Soup, Winter