Cheesy Ham and Broccoli Soup
Cheesy ham and broccoli soup: chopped ham, fresh broccoli and bowtie pasta simmered in chicken stock, finished with heavy cream and shredded Cheddar. Serves 4.
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Ingredients
- 3 tablespoons butter
- 1 small onion chopped, about 3/4 cup
- 4 cups broccoli chopped into bite-sized pieces, about 1 pound; discard the bottom inch or two of the stem and chop the rest of the stem small and use it
- 1/2 teaspoon kosher salt
- 8 grinds fresh black pepper
- 2 cups ham chopped; leftover holiday ham works, even if frozen
- 2 cloves garlic minced
- 1/4 cup flour
- 5 cups chicken stock or 4 cups stock and 1 cup water
- 1 cup bowtie pasta or other short pasta such as medium shells, ditalini or macaroni; measured dry
- 1 cup heavy cream
- 2 cups Cheddar cheese shredded
Instructions
- In a large soup pot or Dutch oven over medium heat, melt the butter and add the onion to sauté.
- Wash the broccoli well, discard the bottom inch or two of the stem and chop the rest into bite-sized pieces. The stem can be chopped small and used. Add the broccoli to the cooking onion and season with the salt and pepper. Cook together about 5 minutes.
- Add the ham and keep sautéing, letting the ham get a little color, another 5 minutes.
- Add the garlic and flour and stir for a minute to incorporate.
- Add the chicken stock and pasta and simmer about 20 minutes, until the pasta is al dente (cooked through but still with a bite and not mushy). Turn the heat down as needed to keep it at a gentle bubble.
- Add the cream and shredded Cheddar and simmer a few more minutes on LOW to melt and thicken, until the soup reads 165°F on a food thermometer. Serve right away.
Notes
Serve right away. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days. Freezing is possible but the cream may separate. Reheat to a rolling boil and 165°F.
Nutrition
Serving: 1servingCalories: 785kcalCarbohydrates: 37.2gProtein: 35gFat: 56.5gSodium: 2403mgFiber: 5gSugar: 6.5g