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Innsbruck Cream Cheese Soup

Submitted by: Mary on 10/21/2004
2228 views
2.65 avg rating
214 votes
 
 
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Ingredients

3 leeks
1/3 C Butter
4 celery ribs, chopped
3 (14-1/2 ounce) cans chicken broth
3 C Water
1 t Salt

2 t Xanthan gum
2 (8-ounce) packages cream cheese, softened
1-1/2 C Sour cream
4 egg yolks
1 t Ground white pepper
chopped fresh chives

Directions

Melt butter in a dutch oven; add leeks and celery; saute until tender. Add xanthan gum and mix.



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 and serve.

Servings

8

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

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