Cream cheese soup

Cream cheese soup
Photo: Dmitry Bayrak / dbstudio
Zucchini600 gramschicken broth1 literNutmeg Shredded1 pinch1 tbsp.Unsalted butter30 gramsCream Cheese (with herbs)50 gramsSour cream1 tbsp.Fresh parsley1 sprigtastePeppertaste
For decoration
  • Servings:
  • Cooking time:30 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Occasion:Everyday
  • Season:year round

Wash vegetables, peel and cut into arbitrary slices, put them in a pan with boiling broth and cook until soft. Grind vegetables in mashed potatoes, season with nutmeg and chopped parsley. Flour the butter with flour and, stirring, pour it into the soup. Cook on a quiet fire for about 5−7 minutes. Pour some liquid, mix with cream cheese (it can be replaced with grated semi-solid) and sour cream and return to the pan again. Once again, warm the soup, and sprinkle with croutons before serving.

Calories: 212 kcal per serving.

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