Cream cheese herb soup

Ingredients for 4 servings:

• 25 g margarine / butter
• 2 onions, chopped
• 2 tbsp flour
• 850 ml vegetable stock
• 25 g herbs (parsley, thyme, oregano, basil, chives, dill, …)
• 200 g double cream cheese
• Chives, in rolls for garnishing

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Melt the margarine in a heavy-bottomed saucepan and fry the chopped onions for 2 minutes over medium-high heat. Then reduce the heat and fry for another 5 minutes with the lid on. Stir in the flour and wait, stirring constantly, until the roux is lightly browned. Then add the vegetable stock and chopped herbs and bring to a boil briefly. Simmer over low heat for 20 minutes. Remove the soup from the heat and purée briefly. Then return it to the heat and add the cheese. Stir until the cheese has melted. Garnish the soup with the chives before serving. Fresh croutons go well with the soup.