Chicken Cordon Bleu Soup
The cauliflower in this recipe makes a nice, extra-creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon.
—Heidi Der, Stow, OH
Prep: 15 min. • Cook: 25 min. Makes: 6 servings (2 qt.)
2 Tbsp. butter
2 Tbsp. olive oil 1 small head cauliflower, coarsely chopped 1 medium onion, chopped 1 garlic clove, minced
3 Tbsp. 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 Tbsp. Dijon mustard 1 tsp. salt 1/2 tsp. pepper 2 cups shredded Swiss cheese
1. 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.
2. 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. 11/3 cups: 481 cal., 32g fat (16g sat. fat), 141mg chol., 1254mg sod., 11g carb. (5g sugars, 1g fiber), 33g pro.
Test Kitchen tip: To ensure that the soup is super smooth, it’s best to tilt the immersion blender slightly and keep it moving around the saucepan as you puree. Taking advantage of its mobility means you’re more likely to reach all the chopped veggies in the soup base, so in the end you’ll be left with a velvety-smooth finish.
CHICKEN CORDON BLEU SOUP