Weekly Winner: A Better Idea than Chicken in a Blender!

Chicken-Cordon-Bleu-Soup_EXPS_THN18_128604_E06_06_6b-696x696The first round of holidays are over (hence the delay in my posting) and I am back on the soup bandwagon.  Big Time.  There is nothing like a bowl of creamy, cheesy, luscious soup to give you the courage and sustenance to face the rest of the holiday chores and obligations.

I love the idea of taking an entrée or specific dish and transforming it either into a pizza or a soup.  I’ve done this with chicken tikka masala (into a pizza – fabulous), loaded baked potatoes (into a soup – super yummy), and BLT’s (into both a pizza and a soup at various times).  You get the idea.  So, when I came across this recipe from A Taste of Home for Chicken Cordon Bleu Soup I knew I was going to have to try it.  It did not disappoint.  And while, yes…. having ham, chicken, swiss cheese  and half-and-half does make it a bit rich (which is a good thing), having the base of the soup be pureed cauliflower adds thickness without additional heft.  And, your getting a vegetable which does not exist in the original form of Chicken Cordon Bleu — bonus!  It’s healthy-ish! Yeah, not really but it is super duper tasty!

A quick word about this fabulous picture.  It’s not mine.  I took it directly from the magazine.  I did take a picture of my soup but it just didn’t quite make the cut.  Here it is: cordon bleu soupSee?  Not quite the same.

Chicken Cordon Bleu Soup

Serves 6

Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small head cauliflower, coarsely chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 cups shredded cooked chicken
  • 2 cups half-and-half cream
  • 1 cup finely cubed fully cooked ham
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded Swiss cheese

Procedure:

  • In a large saucepan, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer.
  • Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until cauliflower is tender, 12-15 minutes.
  • Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan.
  • Stir in chicken, cream, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.