Chicken Cordon Bleu Soup
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.
