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Chicken Cordon Bleu Soup

Source: Taste of Home

Chicken Cordon Bleu you can eat with a spoon.
I modified the original recipe a bit because it was way too thick.

Ingredients

  • 2 Tbls. butter
  • 2 Tbls. olive oil
  • 1 small head cauliflower, coarsely chopped
  • 1 medium onion, chopped
  • 1 large garlic clove, minced
  • 2 Tbls. unbleached white all-purpose flour
  • 3-1/2 c. chicken broth (I use Kitchen Basics) - see note below
  • 2 c. half and half cream
  • 2 c. shredded pre-cooked chicken
  • 1 c. finely cubed fully cooked ham (I used a 7 oz. ham steak)
  • 1 Tbls. Dijon mustard (less if you prefer)
  • 1 t. salt
  • ½ t. coarse ground pepper
  • 1-1/4 c. shredded Swiss cheese
  • Seasoned croutons, garnish

Instructions

In a large soup pot, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender (8-10 minutes). Be careful not to burn. Add garlic; cook 1 minute longer.

Stir in flour until blended, gradually stir in broth. Bring to a boil, stirring constantly; lower heat to medium and cook until cauliflower is tender (12-15 minutes). Stir often, broth will thicken as it cooks.

Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in blender; return to pot.

Serves 6.

Stir in cream, chicken, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.

Serve with seasoned croutons.

Serves 6.

NOTE: If you'd prefer the soup to be thinner, just add a little additional chicken broth to your liking. I buy a 32 oz. carton of Kitchen Basics Chicken Stock to make this soup.