A cup of this creamy broccoli soup makes a great first course, or a nice partner to a sandwich. I first designed this recipe using frozen broccoli, but the frozen stuff just isn't as tasty as a big bunch of firm, fresh broccoli. So go shopping, and get chopping. Served in a large bowl, this soup can be a small meal in itself, or it serves four as an appetizer. Try it with a pinch of shredded Cheddar cheese on top.
15 min
45 min
1 hr
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Ingredients
Serves Tool
Serves To:USMetric| 1/2 | Cup(c) | heavy cream | |
| 1/3 | Cup(c) | ham, diced | |
| 1/4 | Cup(c) | all purpose flour | |
| 1/4 | Teaspoon(t) | salt, to taste | |
| 1 | bay leaf | ||
| 1/2 | Cup(c) | onion, diced | |
| 3 | Cup(c) | broccoli, chopped | |
| 4 | Cup(c) | chicken broth | |
| 1 | Dash(ds) | pepper, ground |
Preparation
Combine the chicken broth, broccoli, onion, bay leaf, salt and pepper in a large saucepan over high heat. When the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. The vegetables will become tender. Transfer a little more than half of the broth and vegetable mixture to a blender or food processor. Mix on low speed for 20 to 30 seconds. This will finely chop the vegetables to nearly a puree. (Be careful blending hot liquids. You may want to let the mixture cool a bit before transferring and blending it.) Pour the blended mixture back into the saucepan over medium low heat. Add the flour and whisk until all lumps have dissolved. Add the diced ham and the cream to the other ingredients and continue to simmer for 10 to 15 minutes, or until the soup is as thick as you like it.