Ingredients
-
2
-
2
-
2
-
3
-
1/2
-
1
-
2
-
1/8
-
1/4
-
8
-
1/4
-
2
-
1
-
-
Directions
Chicken Cordon Bleu Soup, Absolutely delicious! I am very pleased how this soup came out Luxurious and comforting at the same time 🙂
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Steps
|
1
Done
|
In a Skillet Over Medium High Heat, Saut 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
Done
|
in a Large Heavy Saucepan, Heat the Milk and Chicken Broth Over Medium Temperature. |
|
3
Done
|
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
Done
|
Add 3/4th of the Swiss Cheese Gradually (reserving the Remaining 1/4 For Garnish), Stirring Constantly, Until Well-Incorporated. |
|
5
Done
|
Gradually Add the White Wine, Then the Sour Cream. |
|
6
Done
|
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
Done
|
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
Done
|
Simmer on Low Heat For 10 Minutes. |
|
9
Done
|
Garnish With Reserved Grated Swiss Cheese and Basil and Serve Immediately. |
