Cream cheese soup

Name: Cream cheese soup
Yield: 5 servings
Cuisine: Boil
Ingredients: 30.00 ml butter; 2.00 onion finely chopped; 1.00 Litres stock vegetable; 45.00 ml fresh mixed herbs finely chopped; 250.00 g cream cheese; 15.00 ml cornflour; 15.00 ml milk

5 servings

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Dairy

By Food24 November 03 2009

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Ingredients (7)

30.00 ml	butter
2.00	onion — finely chopped
1.00 Litres	stock — vegetable
45.00 ml	fresh mixed herbs — finely chopped
250.00 g	cream cheese
15.00 ml	cornflour
15.00 ml	milk

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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.