Christmas velouté soup with posyrti and cream cheese flavoured with citrus fruit

A recipe by Alexander Papandreou
1h 4 servings

300g pumpkin, peeled

300g sweet potatoes, peeled

300g carrots, peeled

200g potatoes, peeled

2 tbsps olive oil

2 tbsps Lurpak® butter

1 onion, chopped

1 leek, chopped

1 garlic clove, chopped

350 ml chicken stock

750 ml milk

140 ml Arla® whipping cream

For the cream

150g Arla® fresh cream cheese

200g Arla® whipping cream

Zest of 1 mandarin

Zest of 1 lemon

Zest of 1 lime

For garnish

200g posyrti* cut in cubes

Salt

Freshly ground pepper

*Posyrti is a type of cypriot meat, similar to bacon

Christmas velouté soup with posyrti and cream cheese flavoured with citrus fruit

Preparation

On a cutting board chop with a sharp knife, the onion, leek and garlic.

Place a large saucepan over high heat and add olive oil and butter Lurpak®.

Sauté the onion, leek and garlic for 2-3 minutes, until softened but not translucent.

On the same cutting board cut with a sharp knife, pumpkin, sweet potato, carrots and potato into thin slices.

Add in the pan the pumpkin, sweet potato, carrots and potato and sauté for another 2-3 minutes, sprinkling with salt and freshly ground pepper.

Add chicken broth and milk and allow the soup to simmer for 35-40 minutes.

When all the ingredients have boiled, remove some liquid from the soup and keep it aside.

Using a pimer, whisk the soup very well until it has a velvety texture, and if you want it to be more liquid, add some of the liquid you have kept aside.

When the soup has the texture you wish, add the cream and mix wel

In a mixer place all ingredients for the cream, fresh cream cheese Arla®, sour cream, the zest from all citrus fruit, salt and freshly ground pepper and mix well.

Place a small non-stick frying pan on high heat to warm up and sauté posyrti for 2-3 minutes until it has a nice color and its aromas are released.

Serve the soup with 1-2 tablespoons of cream and posyrti on top.

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