By lazyme on January 29, 2007
Photo by Caroline Cooks
Photo by Caroline Cooks
"I found this recipe somewhere on the internet and have had it for many years. The woman who posted this said that her son worked at the Diamond Run Golf Club (I have no idea where that is) and that when he made this, he couldn't make enough of it. I have revised the recipe somewhat because the original post was for 20 servings, and had no herbs/spices listed. I have included seasonings that are ones that I have enjoyed in this easy soup."
Serving Size: 1 (618 g)
Servings Per Recipe: 4
"This is really good soup! I think the ham, cheese and spices added give this soup a wonderful flavor. I made it exactly as stated except I sauteed some sliced mushrooms I wanted to use up. Delicious! I will make again."
"Maybe my taste buds have been toasted by all the fiery food here in the Southwest, but, frankly, I thought this soup was just too bland. Perhaps it could be improved by using asiago cheese, as it is more flavorful than Swiss. I felt it could have easily used more ham, chicken, and seasonings. However, the herbs offered a very nice flavor. There just wasn't enough of it. The cornstarch thickened it only a little, there was so much broth. I tried adding some crisp bacon bits and a few left-over fried potatoes, but that didn't help much. I won't be making this again."
"Such a yummy soup and very forgiving. I used fresh garlic, thyme instead of tarragon, a heaping tablespoon of parsley, only about 1/4 cup ham, two carrots and twice as much cornstarch - this gave the soup the consistency of egg flower soup. In a seperate pot, I melted the cheese (I used a combination of 2 triangles of Laughing Cow, 1 Babybel and 2 deli slices of swiss) in 1-1/3 cup heavy cream and about 2/3 cup milk. I added the cream mixture just before serving. This was delicious and great the next day as well."
"Excellent flavor with this soup. I made half a recipe and was wonderful. I would however, like it thicker. Even though I used all of the cornstarch and it still wasn't thick enough for us. I may try flour in the pot before adding the broth. I also used half and half so that may be part of the problem. Served it with Recipe #95797."
"This soup was SOOOOO good. I am a big soup person and was looking for something to use chicken I had sitting around. This was the perfect "new" soup for us. I am a cream soup type person and this was perfect. The only thing I did different was used fresh garlic, but I am sure either way would have been good. It is so creamy and hearty, my husband and I loved it. I plan to make again for sure!"
"great soup! the only change I made was I sauteed 2 tablespoons chopped fresh garlic and omitted the garlic powder, I also added in cayenne pepper, this was thoroughly enjoyed, thanks for sharing lazyme!"
"This was great. The spices definately made this wonderful. Nice and creamy too. My husband loved it. Thanks!"
"Good flavor. Easy to make. My family liked it! I think I have to add more seasoning next time..."
"This soup is great! My husband and I were really impressed with the flavor. We will be using it at our dinner parties. Thank you, Lazyme. Also, thanks for the combo of spices, I used them in other cordon bleu recipes because they are perfect!"
"It was really to hot to be making soup, but this recipe caught my eye while browsing ZWT recipes. It was easy to prepare and had a lovely flavor. Thanks for sharing the recipe!"
"Wonderfully delicious, very easy! Served with Recipe #70367. I didn't boil the soup once the heavy cream-Swiss mixture was added. The cream could separate. Elegant enough for guests. Thanks, Lazyme for posting this yum-able soup. Caroline"
"I followed the recipe exactly, including the "optional" seasonings and wow! This was delicious, creamy and hearty(definitely not diet food, but who cares!) I served it with crusty sourdough bread and it was delicious. Thanks for postinf."