Joan Manalang of The Artist Chef recommends using a hand blender to make a creamy soup like this. You can also use it to create pesto and other sauces and dressings.Serves 2 Prep Time 10 minutes Cooking Time 20 minutes
1 1/4 cups cream cheese1 cup all-purpose cream1/2 cup milk2 tablespoons olive oil3 cloves garlic, mincedhalf an onion, chopped1/2 cup watersalt and pepper to taste1 teaspoon thyme
1 In a blender, process cream cheese, all-purpose cream, and milk until smooth. Add water to dilute the mixture to a cream-soup consistency. (Adjust the consistency of the soup to your liking, adding more water or leftover chicken stock as desired.)2 In a pan, sauté minced garlic and chopped onions in a little olive oil. Pour in liquid mixture and bring to a boil, stirring constantly.3 Season with salt and pepper to taste, then add thyme. Simmer for 5 more minutes and serve hot with crusty bread on the side.
Photography by David Hanson | Styling by Sharlene Tan
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