Return to Content

Cream Cheese and Carrot Soup

by

Yield: Serves 6-8

Rich in flavor and nutrition.

Ingredients:

  • 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

Instructions:

Melt butter in soup kettle and sauté 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.
Updated Wednesday, September 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order