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.

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—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.


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