Green Cream Soup with Cream Cheese
5 servings
20 minutes
Green cream soup with cream cheese is a delicate, velvety dish inspired by Italian culinary traditions. It combines the freshness of cilantro and parsley with the softness of chicken broth, creating an amazingly harmonious flavor. The special texture and creamy richness come from Philadelphia cheese, which smoothly blends with the greens to form a smooth and aromatic mixture. Light spicy notes are added by salt and black pepper, while tender pieces of boiled chicken egg serve as the finishing touch. This soup is perfect for a light lunch or dinner, providing comfort and gastronomic pleasure. With its rich taste and nutritional value, it becomes an excellent choice for those who appreciate the balance between sophistication and simplicity.
1
Wash and dry the greens.
- Cilantro: 2 bunchs
- Parsley: 2 bunchs
2
In a blender, grind the greens and Philadelphia cheese, adding 2 cups of broth while blending.
- Chicken broth: 1.5 l
- Cream cheese (Philadelphia): 200 g
3
Heat the remaining broth, add the prepared puree to it, and bring to a boil.
- Chicken broth: 1.5 l
4
Reduce the heat and cook for 5 minutes, add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
When serving the soup, add pre-cooked and halved or cubed chicken egg to the bowl.
- Chicken egg: 5 piece
