Chicken Cordon Bleu Soup

Ingredients

• 2 boneless skinless chicken breasts, in small cubes
• 2 tablespoons olive oil
• 2 cups whole milk (or 1 cup half and half and 1 cup water)
• 3 cups unsalted chicken stock
• 1/2 teaspoon dried french tarragon leaf, pieces
• 1 clove garlic, smashed and minced
• 2 scallions, white and light green parts, minced
• 1/8 teaspoon white pepper
• 1/4 teaspoon mild curry powder
• 8 ounces swiss cheese, grated
• 1/4 cup dry white wine
• 2 tablespoons sour cream
• 1 cup diced cooked ham or smoked ham
• salt
• fresh ground black pepper or tricolor pepper, to taste
• 1 tablespoon freshly minced basil

Directions

1. 1

   In a skillet over medium high heat, sauté the chicken breasts in the olive oil until browned, about 7 to 9 minutes; remove from skillet, drain of excess oil, and set aside, keeping warm.

2. 2

   In a large heavy saucepan, heat the milk and chicken broth over medium temperature.

3. 3

   Add the tarragon (crushing it a bit in your hand, first), garlic, scallion, white pepper, and curry powder, and bring to a light simmer.

4. 4

   Add 3/4th of the Swiss cheese gradually (reserving the remaining 1/4 for garnish), stirring constantly, until well-incorporated.

5. 5

   Gradually add the white wine, then the sour cream.

6. 6

   Using an immersion blender, whir the soup until all ingredients are smoothly incorporated (soup may have a tendency to separate before this point); alternately, you can pour it all into the blender or food processor.

7. 7

   Put the soup back in the saucepan if you removed it, then add the ham, and the cooked chicken breast; season to taste with salt and freshly ground pepper.

8. 8

   Simmer on low heat for 10 minutes.

9. 9

   Garnish with reserved grated Swiss cheese and basil and serve immediately.