Many of these recipes often call for some version of a "cream of" canned soup to make it, typically cream of chicken soup. The ingredient is used as a hearty thickening agent and is also favored ...
Stir in the cream and bring to a simmer. Allow to cool slightly, then blend until smooth with a hand-blender. To serve, pour the soup into two soup bowls and drizzle with olive oil.
Pass through a sieve for an extra fine texture if preferred. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust ...
Paige Grandjean is a food editor, recipe developer ... bits and add deep flavor to the soup. Blending the onions with chicken stock and finishing with heavy cream and a pat or two of butter ...