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Chicken Cordon Bleu Soup

This is a wonderful addition to potlucks, and it comes together so easily! Cauliflower makes a nice, extra creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. —Heidi Der, Stow, Ohio
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    6 servings (2 quarts)

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

Directions

  • 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.

Test Kitchen tips
  • Literally translated, cordon bleu means "blue ribbon" and once was the term for food prepared to the highest level of quality.
  • Today the term cordon bleu generally refers to a dish with meat wrapped around cheese and then pan-fried. This recipe takes those classic flavors and combines them in an easy-to-prepare soup.
  • Nutrition Facts
    1-1/3 cups: 481 calories, 32g fat (16g saturated fat), 141mg cholesterol, 1254mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 33g protein.