Recipe Cream Cheese Carrot Soup from Old Farmer’s Almanac

File:The garden delivers carrots.jpg

Recipe Cream Cheese Carrot Soup

Yield: Serves 6-8

  • 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.

http://www.almanac.com/recipe/cream-cheese-and-carrot-soup

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About jackikellum

Jacki Kellum is a Fine Artist, a Designer, and also a writer. For one of her graduate programs, she wrote her thesis on William Blake. Like Blake, much of Kellum's work is about childhood and lost innocence. Also like Blake, Kellum strives to both write and illustrate her work. .
This entry was posted in Carrot Soup, Carrots, Old Farmer's Almana, Soups and tagged , , . Bookmark the permalink.

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