Creamy Chicken Cordon Bleu Soup

Instructions

1. 1

   In a large saucepan, sauté the cauliflower and onion in butter and olive oil over medium-high heat until crisp-tender, about 8-10 minutes. Add the garlic and cook for 1 minute longer.

2. 2

   Stir in the flour until blended, then gradually whisk in the chicken broth. Bring to a boil, stirring constantly, and cook until the cauliflower is tender, about 12-15 minutes.

3. 3

   Puree the soup using an immersion blender or in batches in a regular blender, then return it to the pan. Stir in the shredded chicken, half-and-half, cubed ham, Dijon mustard, salt, and pepper. Heat through until warmed.

4. 4

   Remove from heat and stir in the shredded Swiss cheese until melted and fully incorporated.