Original Day Family Cookbook
From Tenney House
This soup is great hot or cold. The cream cheese makes it very rich. Tenney House was a student house I lived in at Smith where we did our own cooking. - KBD
Ingredients:
2-½ tablespoon butter
1 lb. spinach
4 large leeks (whites only)
6 tablespoon flour
4-½ cups vegetable/chicken broth
4-½ cups water
1 teaspoon salt
2 - 8 oz. cream cheese
Salt & white pepper
2 cup plain yogurt
4 egg yolks
1 cup chives
Directions:
Heat butter in heavy soup kettle. Chop spinach and leeks, cook gently in melted butter. When soft, sprinkle in flour, cook 2 min. over med/high heat, stirring constantly. Remove kettle from stove, add broth, water, and salt. Return to low heat and continue to stir until mixture thickens slightly. Simmer 15 min. Mash cream cheese in bowl. Sprinkle with salt and pepper. Stir in yogurt and egg yolks. Beat until smooth. Carefully stir cheese mixture into soup and cook over low heat 5 min. Serve soup hot or cold, garnished with chives.
Variations: