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.
Prep Time 10 minutes
Cooking Time 20 minutes
1 1/4 cups cream cheese
1 cup all-purpose cream
1/2 cup milk
2 tablespoons olive oil
3 cloves garlic, minced
half an onion, chopped
1/2 cup water
salt and pepper to taste
1 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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