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Monte Cristo Soup Recipe

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3.8 from 10 reviews

Monte Cristo Soup is a rich, hearty soup inspired by the classic Monte Cristo sandwich. This comforting dish combines a savory blend of ham, turkey, Swiss and cheddar cheeses, simmered in a creamy broth enhanced with Dijon mustard and garlic, then garnished with grilled cheese croutons, warm raspberry preserves, and fresh parsley for a perfect balance of sweet and savory flavors.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Sauté Base

  • 3 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 2 teaspoons garlic, minced

Soup

  • ½ cup (31 g) all-purpose flour
  • 4 cups (32 ounces) chicken broth
  • 1 cup (245 g) whole milk
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ cups (202.5 g) cooked ham, diced
  • 1 ½ cups (210 g) cooked turkey, diced
  • 1 cup (113 g) Swiss cheese, shredded
  • 1 cup (113 g) mild cheddar cheese, shredded

Garnish

  • Grilled cheese croutons
  • Raspberry preserves, warmed
  • Parsley, for garnish

Instructions

  1. Melt butter and cook onion: In a medium pot over medium heat, melt the butter. Add the diced onion and cook for 8 to 10 minutes until softened and translucent. Add the minced garlic and cook briefly until fragrant.
  2. Add flour to create a roux: Sprinkle the all-purpose flour over the cooked onion and garlic. Stir well and cook for another minute to eliminate the raw flour taste.
  3. Add liquids and seasonings: Gradually pour in the chicken broth and whole milk while stirring to prevent lumps. Add Dijon mustard, kosher salt, and black pepper. Stir to combine all ingredients thoroughly.
  4. Add meats and reduce heat: Stir in the diced ham and turkey. Reduce the heat to medium-low to allow the soup to gently simmer.
  5. Simmer and thicken: Let the soup simmer, stirring occasionally, for 15 to 20 minutes until it thickens to a creamy consistency.
  6. Incorporate cheeses: Stir in the shredded Swiss and cheddar cheeses until they are completely melted and integrated into the soup, giving it a rich, cheesy flavor.
  7. Serve with garnishes: Ladle the soup into bowls. Top each serving with grilled cheese croutons, a drizzle of warm raspberry preserves for a hint of sweetness, and a sprinkle of fresh parsley for color and freshness.

Notes

  • For best flavor, use freshly shredded cheese instead of pre-shredded varieties to ensure better melting.
  • Grilled cheese croutons can be made by toasting small squares of your favorite grilled cheese sandwich until crispy.
  • Adjust the salt and pepper to taste, especially if your chicken broth is already salted.
  • If you prefer a smoother soup, you can blend it lightly before adding the cheese.
  • Raspberry preserves add a delightful sweet contrast, but you can substitute with other berry preserves if desired.

Find it online: https://cheftinaskitchen.com/monte-cristo-soup-recipe/