Cream cheese soup

Recipe from: 6/8/2000 12:00:00 AM
Ingredients 7
Servings 5
Time

Ingredients

  • 30
    ml
    butter
  • 2
    onions, finely chopped
  • 1
    Litres
    vegetable stock
  • 45
    ml
    fresh mixed herbs, finely chopped
  • 250
    g
    cream cheese
  • 15
    ml
    cornflour
  • 15
    ml
    milk
 

Method

 
Melt the butter in a large saucepan and fry the onions until soft. Add the stock and herbs and bring to the boil. Simmer slowly for 20 minutes. Remove from the heat, strain through a sieve and reserve the stock. Process the onion mixture left behind in the sieve in a food processor until smooth. Return to the stock in the saucepan and stir in the cream cheese, stirring until smooth with a wire whisk. Blend the cornflour, with the milk to form a paste, stir into the soup and stirring continuously, bring to the boil to thicken. Ladle into soup bowls and garnish with chopped chives if desired. Serves 4-6.
 

Read more on: soup  |  dairy
 

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