4 cups chicken broth
3 cups broccoli, chopped
1/2 cup onions, diced
1 bay leaf
1/4 teaspoon salt
dash fresh ground black pepper
1/4 cup all-purpose flour
1/3 cup ham , diced
1/2 cup heavy cream
Combine 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 20-30- seconds. This will finely chop the vegetables to nearly a puree. (Be careful with the hot liquids!)
Pour blended mixture back into 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 10-15 minutes or until the soup is as thick as you like it.
*Because some ham is saltier than others, the amount of salt added is conservative. You may add more if necessary.
4 Servings
