Monday, August 5, 2013

Cold Carrot Soup with philadelphia cheese and chives

As we are still in the middle of the summer, today I bring you a cold carrot soup with Philadelphia cheese and chives, a recipe of the Portuguese chef José Avillez.

You will need ... (4 people)

600 gr carrot
100 gr leek
60 gr of philadelphia cheese light 
50 gr butter
20 gr of chives
salt and freshly ground pepper qs

Cut the sliced ​​leeks and carrots previously peeled and sauté it in a pan with a bit of butter. Cover with water and boil it until they are well cooked. Remove from the heat and grind it.

Bring it back to the boil and season it. Remove from heat, add the philadelphia cheese, stirring until it is well connected and creamy.  keep it in the refrigerator. Serve cold and dredge chopped chives and a freshly ground black pepper.

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