Ingredients
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2 boneless skinless chicken breasts, in small cubes
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2 tablespoons olive oil
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2 cups whole milk (or 1 cup half and half and 1 cup water)
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3 cups unsalted chicken stock
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1/2 teaspoon dried french tarragon leaf, pieces
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1 clove garlic, smashed and minced
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2 scallions, white and light green parts, minced
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1/8 teaspoon white pepper
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1/4 teaspoon mild curry powder
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8 ounces swiss cheese, grated
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1/4 cup dry white wine
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2 tablespoons sour cream
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1 cup diced cooked ham or 1 cup smoked ham
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salt
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fresh ground black pepper or tricolor pepper, to taste
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1 tablespoon freshly minced basil
Instructions
- 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.