Cook Time | 50 minutes |
Servings |
Ingredients
- 1,5 liters Broth chicken or beef
- 150 gram Cream cheese
- 1 piece Potato
- 1 piece Carrot
- 1 piece Onion small
- 1 jar bean canned whites
- 1 tablespoon Melted butter
- 2 tablespoons Vegetable oil
- Salt to taste
- Parsley to taste
Ingredients
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Instructions
- In a pot with boiled potatoes, add the browned onions and carrots, add salt and ground black pepper to taste. Then add 150 g of melted cream cheese. Reduce the heat to a minimum and boil the broth until the cheese melts. Then puree the soup using an immersion blender or add the soup to a blender and also punch until smooth.
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