Have I mentioned my freezer full of cubed ham? We bought 1/2 a hog (my niece’s 4-H project). The place my sister takes the pig to be processed gives us whatever they decide they’re in the mood to make. Last year we had more Italian sausage than I’d ever seen. This year it’s cubed ham.
So of course, when I decided to make a cheesy broccoli soup, I had to put some ham in it too. It’s a combination that works well and makes for a filling soup. I based the recipe on the Cream of Cauliflower Soup from More With Less Cookbook.
- 1 bunch broccoli, cut (or about 4 cups frozen florets)
- 1 stick butter
- small onion, diced
- 1/2 cup flour
- 6 cups chicken broth
- 4 cups milk, warmed
- 2 tsp. worcestershire sauce
- 1 cups cheddar, shredded
- 2 cups diced ham
Steam the broccoli until tender.
In a large pot, melt the butter and cook the onion till soft. Stir in the flour and cook for a minute or two. Whisk in the chicken broth. Add the warm milk and worcestershire sauce. Heat over medium heat till the soup is hot.
Drain the broccoli and add to the soup. Stir in the cheese and ham. Season with salt and pepper. Serve with extra cheese, if you like.