GOF Art Cream Cheese and Leek Soup with Ham

  Cream Cheese and Leek Soup with Ham

5 tbsps. of butter
1 lb. spinach, chopped
4 large leeks, white part only
6 tbsps. flour
˝ cups chicken broth
˝ cups of water
1 tsp. salt
2 8 oz. packages of cream cheese, room temperature
2 cups yogurt
4 egg yolks
2 cups chopped ham
1 cup chives, finely chopped

Heat 2˝ tbsps. of butter in a heavy soup pot. Chop the spinach and the white part of the leeks, and cook gently in the melted butter.

When softened, sprinkle in flour, cook for 2 mins., on medium heat, stirring constantly. Remove pot from heat and add broth, water and salt. Return to low heat and stir until the mixture thickens slightly. Simmer for 15 mins.

Mash the cream cheese in a small bowl. Sprinkle with salt and pepper to taste and stir in the yogurt and egg yolks. Beat mixture until smooth.

Sauté ham in remaining butter. Carefully stir the cheese mixture into the soup and cook over low heat for 5 mins., stirring constantly. Add the ham. Serve the soup piping hot, garnished with chopped chives.

Serves 8 people.