Be the first to Leeks and celery flavor this deliciously rich soup with a cream cheese and yogurt base. It is fast and easy to make.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 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)
Preparation:
Melt butter in a dutch oven; add leeks and celery; saute 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
Recipe Source: Southern Living 1998 Annual Recipes (Oxmoor House)
Reprinted with permission.
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
Recipe Source: Southern Living 1998 Annual Recipes (Oxmoor House)
Reprinted with permission.
