Cream Cheese and Carrot Soup


4 tablespoons butter
3 carrots, peeled and chopped
2 onions, peeled and chopped
3 tablespoons flour
4 cups chicken stock
16 ounces cream cheese, softened
1-1/2 cups yogurt
1 cup milk
2 egg yolks
Salt and pepper to taste
Chopped chives


Melt butter in soup kettle and saute carrots and onions until tender. Sprinkle with flour and stir until blended. Slowly add stock, stirring constantly until smooth. Bring to a boil, reduce heat, and simmer, partially covered, 10 minutes. Beat together cream cheese, yogurt, milk, and egg yolks. Remove soup from heat, cool 10 minutes, and stir in cheese and egg mixture. Reheat, stirring constantly until mixture is smooth. Do not boil. Season with salt and pepper. Garnish with chopped chives.


Serves 6-8

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