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Deborah

Deborah Dana
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Recipe of Cream cheese
Recipe

Cream cheese

30 mins
Low
62
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A rich recipe to prepare cream of Manchego cheese with a touch of cayenne pepper and parsley to decorate
Learn more about Deborah Dana

Ingredients

6 portions
  • 4 tablespoons butter
  • 1 onion, finely chopped
  • 1/3 red peppers, chopped
  • 4 cloves garlic
  • 1/2 cups flour
  • 2 cups chicken soup
  • 1 1/2 cups whole milk
  • 1 1/2 cups cream
  • 4 cups manchego cheese, grated
  • 1/4 tablespoons cayenne pepper
  • parsley, to decorate
  • 1 1/2 cups whole milk, LALA

Preparation

In a large pot over a medium heat melt the butter.
Add the onion and pepper and cook for 5 minutes or until the onion is translucent.
Add the garlic and cook for 2 more minutes.
Add the flour and continue cooking for 2 minutes.
With a balloon whisk add little by little and mix chicken broth, milk and cream. Continue cooking until it boils, lower to a low heat and allow the soup to cook for 20 more minutes.
Add the cheese little by little mixing with the whisk so that it is incorporated into the cream. Season with salt and cayenne pepper and remove from heat.

PRESENTATION

Serve in bowls and garnish with parsley to decorate your plate.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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