Cordon Bleu Soup Recipes

Steps:

• For croutons, preheat oven to 375°. In a large bowl, mix melted butter, garlic powder and pepper. Add bread cubes; toss to coat. Transfer croutons to a 15x10x1-in. baking pan; bake, stirring every 5 minutes, until golden brown, 15-20 minutes. Cool in pan on a wire rack., Meanwhile, in a 4- or 5-qt. slow cooker, combine the first 5 soup ingredients; pour in broth. Cook, covered, on low about 2 hours or until vegetables are tender., Increase slow-cooker heat setting to high. Mix flour and water until smooth; whisk flour mixture into broth. Cook until thickened, 30-40 minutes. Stir in wine. Whisk in cheeses until melted. Add chicken and ham; heat through. Serve with croutons., Freeze option: Before adding croutons, freeze cooled soup in freezer containers. Freeze croutons separately. To use, partially thaw soup in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add broth or water if necessary. While soup is heating, thaw croutons at room temperature; sprinkle over soup.

Steps:

• In a large saucepan, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until cauliflower is tender, 12-15 minutes. , Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in chicken, cream, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.

Steps:

• Saute the chicken cubes in a little oil until they are lightly browned.
• In large stock pot place broth, ham, chicken, celery, onion, and bring to boil.
• In medium pot place heavy cream and swiss cheese; heat until cheese is melted.
• Add cheese mixture to the large pot and add salt and pepper to taste.
• Mix cornstarch with water. Add about half of it to the soup to thicken it, then add more until the consistency is what you want.
• Bring to a boil; then serve.
• Garnish with additional grated Swiss cheese, if desired.

Steps:

• 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.

Steps:

• In a 2-qt. microwave-safe dish, combine all the ingredients. Cover and microwave on high for 5-8 minutes or until heated through, stirring twice.

Steps:

• Melt butter and cream cheese.
• Add cream of chicken soup & stir.
• Stir in chicken broth & milk, heat thoroughly but do not boil.
• Add remaining ingredients.
• Turn off heat and let set for 15 minutes.
• Serve with crackers and Swiss cheese cubes.

Steps:

• Heat milk in a double boiler, water slightly boiling.
• Add chicken base, tarragon, garlic, pepper, curry powder.
• After milk is warm, add the cheese, whipping until melted. Mix well.
• While mixing, add sour cream. Mix well. Add ham.
• Saute diced chicken in vegetable oil until cooked. Drain well and add to the soup.
• Cook about 15 minutes on low simmer (water not boiling).