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Soup

Austrian Cream Cheese Soup

A creamy soup made with leeks, celery, cream cheese, yogurt, and egg yolks.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Leek and celery match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,093 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Austrian Cream Cheese Soup

Time15 minutes

Ingredients

Directions

Make the soup base

  1. Melt butter in a Dutch oven.

  2. Add leeks and celery; sauté until tender.

  3. Add flour and cook, stirring constantly, for 3 minutes.

  4. Stir in broth, 3 cups water, and salt; bring to a boil.

  5. Reduce heat; simmer, stirring occasionally, for 15 minutes.

Add the cream cheese and finish

  1. Microwave cream cheese and yogurt in a 2-quart microwave-safe bowl at HIGH for 15 to 20 seconds or until warm; whisk until smooth.

  2. Whisk in egg yolks; gradually whisk in 2 cups leek mixture.

  3. Stir cream cheese mixture and pepper into leek mixture.

  4. Cook over low heat, stirring occasionally, until thoroughly heated. (Do not boil.)

  5. Sprinkle with chives, if desired.

Nutrition, whole recipe (rough)

1056Calories
71 gProtein
32 gFat
116 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Cream Cheese1 oz (28g)99
Egg1 large egg (50g)78
Onion1 medium (110g)44
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Chives1 tbsp (3g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Leek + celerytop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Butter + cream cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,747 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Leek + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together328 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cream cheese + yogurttop 9% of all pairs
    Smell alikemoderate
    Cooked together873 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Leek + chickentop 11% of all pairs
    Smell alikemoderate
    Cooked together165 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Leeks
Provide the soup's main body and mild onion-like flavor as they soften.
Butter
Adds richness and carries flavor while cooking the vegetables.
All-purpose flour
Cooks with the butter to form a roux that thickens the broth.
Chicken broth
Forms the liquid base of the soup.
Cream cheese
Gives the soup its creamy body and rich texture.
Egg yolks
Enrich and thicken the soup, adding smoothness and richness.

The step that matters

Adding the egg yolks and cream cheese. Egg yolks can curdle or scramble if the mixture gets too hot. Warming the cream cheese first and keeping the heat low after adding it helps keep the soup smooth. Do not let it boil.

Swap the celery

How well each one fits the dish's main ingredients (leek, butter, flour, chicken, cream cheese, yogurt, egg):

  1. Capersfits better
  2. Garlicfits better
  3. Nutmegfits better
  4. Celerythe original

Fit is the average pairing score against leek, butter, flour, chicken, cream cheese, yogurt, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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