Absolutely delicious! I am very pleased how this soup came out. Luxurious and comforting at the same time. :)
- 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 1 cup smoked ham
- fresh ground black pepper or tricolor pepper, to taste
- 1 tablespoon freshly minced basil
- 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.
- In a large heavy saucepan, heat the milk and chicken broth over medium temperature.
- Add the tarragon (crushing it a bit in your hand, first), garlic, scallion, white pepper, and curry powder, and bring to a light simmer.
- Add 3/4th of the Swiss cheese gradually (reserving the remaining 1/4 for garnish), stirring constantly, until well-incorporated.
- Gradually add the white wine, then the sour cream.
- 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.
- 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.
- Simmer on low heat for 10 minutes.
- Garnish with reserved grated Swiss cheese and basil and serve immediately.