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Cream Cheese Soup

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The traditional Austrian cream cheese soup is made on the softened cream cheese and plain yogurt base, with adding of chicken broth and flour for cream structure. Preparation is easy, as leeks and celery are first sauteed until tender, giving the soup an unforgettable flavour. The butter or margarine is melted in a dutch oven; flour and spices like ground white pepper, bay leaves are also added. The dish is prepared over low heat, stirring constantly, until completely heated, taking care not to boil it. Cream cheese and yogurt are microwaved for about 20 seconds, until warm, then are whipped until smooth. Finally cream cheese mixture and pepper are stirred into leek mixture. It is served warm and may be sprinkled with chopped fresh chives, if desired.

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