Recipe by Julesong
Absolutely delicious! I am very pleased how this soup came out. Luxurious and comforting at the same time. :)
Top Review by Muffin Goddess
Creamy soups don't usually pique my interest, but for some reason this recipe caught my eye, and I'm glad it did. I pretty much followed the recipe as is, except I used fresh tarragon instead of dried, and I made a double batch because there are 7 people in my household. Everyone was quite impressed with the taste, but I don't think this will be in my regular soup rotation because it was so rich (Mom and Gram had trouble digesting it because of the dairy in it, but that didn't stop them from eating it!). I think this would be a great special-occasion soup, and I definitely recommend it to any chicken cordon bleu or cream soup lovers. Thanks for posting!
- 2 boneless skinless chicken breasts, in small cubes
- 29.58 ml olive oil
- 473.18 ml whole milk (or 1 cup half and half and 1 cup water)
- 709.77 ml unsalted chicken stock
- 2.46 ml dried french tarragon leaf, pieces
- 1 clove garlic, smashed and minced
- 2 scallions, white and light green parts, minced
- 0.59 ml white pepper
- 1.23 ml mild curry powder
- 226.79 g swiss cheese, grated
- 59.14 ml dry white wine
- 29.58 ml sour cream
- 236.59 ml diced cooked ham or 236.59 ml smoked ham
- fresh ground black pepper or tricolor pepper, to taste
- 14.79 ml freshly minced basil
Directions See How It's Made
- 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.