Spicy Cream Cheese Soup II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil. Add carrots and potatoes and simmer gently. Stir in butter and vinegar; cook for 3 minutes, stirring constantly.

Melt sugar and lemon zest in a medium saucepan. Add milk and brown sugar; mix thoroughly. Stir in lemon zest, salt, rosemary and thyme. Stirring constantly, cook and stir until vegetables are heated through.

Reserve 2 tablespoons of vegetable soup from the soup pot. In a large glass or metal bowl, beat cream cheese until smooth and creamy. Cut into squares.

In a small bowl, mix 1/4 cup milk with 1/4 cup lemon zest. Mix with 3 tablespoons sugar and 1/4 teaspoon lemon zest. Fill soup pot with vegetables, stir and bring to a boil.

Reduce heat to medium (low heat). Stir together 2 tablespoons butter and 2 tablespoons olive oil; stir into soup mixture. Reduce heat to low. Simmer around medium heat for 1 1 1/2 hours or until vegetables are tender.

Spoon cream cheese mixture into soup pot, and stir in 2 tablespoons rosemary, 1/4 teaspoon rosemary, thyme, salt, rosemary, thyme and 2 tablespoons lemon zest. Bring to a boil, and cook for 2 minutes. Reduce heat to medium-low.

Meanwhile, heat 2 tablespoons butter and 2 tablespoons olive oil in a small saucepan over medium heat. Saute onions and garlic in butter mixture for two minutes. Stir in cream cheese mixture, 2 tablespoons rosemary and 1/4 teaspoon rosemary. Cook for one minute, stirring constantly. Add lemon zest and 1/4 teaspoon lemon zest. Bring to a boil.

Stir brown sugar, salt, rosemary and lemon zest into cream cheese mixture. Bring to a boil, and heat through.

Pour soup into 4 bowls and garnish with parsley and parsley. Combine lemon cream cheese and rosemary cream cheese and mix into soup mixture; stir together. Cover, and refrigerate.