Chicken Cordon Bleu you can eat with a spoon.
I modified the original recipe a bit because it was way too thick.
2 Tbls. butter
2 Tbls. olive oil
1 small head cauliflower, coarsely chopped
1 medium onion, chopped
1 large garlic clove, minced
2 Tbls. unbleached white all-purpose flour
3-1/2 c. chicken broth (I use Kitchen Basics) - see note below
2 c. half and half cream
2 c. shredded pre-cooked chicken
1 c. finely cubed fully cooked ham (I used a 7 oz. ham steak)
1 Tbls. Dijon mustard (less if you prefer)
1 t. salt
½ t. coarse ground pepper
1-1/4 c. shredded Swiss cheese
Seasoned croutons, garnish
In a large soup pot, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender (8-10 minutes). Be careful not to burn. Add garlic; cook 1 minute longer.
Stir in flour until blended, gradually stir in broth. Bring to a boil, stirring constantly; lower heat to medium and cook until cauliflower is tender (12-15 minutes). Stir often, broth will thicken as it cooks.
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in blender; return to pot.
Serves 6.
Stir in cream, chicken, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.
Serve with seasoned croutons.
Serves 6.