Parisian Cream Cheese Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ onion (s)
- 40 g butter
- 40 grams flour
- 400 g cream cheese
- 1 liter broth, not too salty
- salt
- Pepper White
- Paprika powder, noble sweet
- nutmeg
Print Recipe
Pin Recipe Instructions
- Sauté the onion cubes in the butter until translucent, add the flour, leave to sweat. Gradually deglaze with the hot stock while stirring. Add the cream cheese and let it melt while stirring. Top up with the rest of the liquid and season with the spices.
- Inlay:
- toasted bread cubes
- Variants:
- You can also add finely diced smoked turkey breast or boiled ham.
- If the soup has become too thin, thicken it a little or add another pack of processed cheese, e.g., times herbal processed cheese, stir in.
- Instead of the bread cubes, we toasted gray bread (half slices) in the toaster and ate with it.
- Annotation:
- This recipe was one of the first cheese soups that I got to know and is already around 20 years old!
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