- 1 lb. broccoli
- 1 1/2 cups chicken broth
- 3 cups milk
- 1 cup cubed cooked ham
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/2 cup half and half or milk
- 2 Tbsp. butter or margarine
- 1 cup shredded Swiss or cheddar cheese
Trim the leaves and coarse stems from the broccoli, and cut the stems and florets into bite-size pieces. Meanwhile, bring the chicken broth to a boil in a 3-quart saucepan. Add the broccoli and cook, uncovered, for 5 minutes, or until the broccoli is crisp tender. Using a slotted spoon, remove the broccoli from the saucepan, chop coarsely, and set aside.
Add the milk, ham, salt, and pepper to the broth, bring to a boil, then stir in the half and half, butter and the broccoli. Heat until the soup returns to a simmer. Top each serving with 1/4 cup of the cheese.
Source: United Church Cookbook
By Raymonde from North Bay, Ontario