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


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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