Vegculinary Menu » Soups » Cream Soups
Cream Soup
Ingredients
2 Pint Hot White Stock
2 oz. Wholewheat Flour
1/4 Pint Top Milk
2 tblspns. Cream Cheese
1 oz. Butter
Pinch Nutneg
1 tblspn. Chopped Fresh Chieves
1/4 Pint Yoghurt
Seasoning to Taste
2 Pint Hot White Stock
2 oz. Wholewheat Flour
1/4 Pint Top Milk
2 tblspns. Cream Cheese
1 oz. Butter
Pinch Nutneg
1 tblspn. Chopped Fresh Chieves
1/4 Pint Yoghurt
Seasoning to Taste
Method
Melt butter in pan over gentle heat. Gradually stir in flour and cook for 1 minute whilst stirring. Add hot stock very gradually. Whilst continuing to stir. Simmer for 15 minutes. Bat cream cheese add yoghurt together with cheese and nutmeg and stir in a cup of the hot liquid. When rarely blended, add to main liquor and stir well.
Melt butter in pan over gentle heat. Gradually stir in flour and cook for 1 minute whilst stirring. Add hot stock very gradually. Whilst continuing to stir. Simmer for 15 minutes. Bat cream cheese add yoghurt together with cheese and nutmeg and stir in a cup of the hot liquid. When rarely blended, add to main liquor and stir well.