Ingredients
Scale
- 2 cups (448g) chicken stock or broth (recipe)
- 1 large (840g) bunch broccoli, including stalks
- 2 tbsp (28g) unsalted butter
- 1 lb (454g) ham or Canadian bacon, cut into strips
- 1 tsp (2g) fresh oregano, stems removed and chopped
- 1 1/2 cups (357g) cream, heavy whipping
- salt and pepper, to taste
Directions
- Place the chicken broth into a soup pot, place over medium heat and bring to a simmer.
- Peel the large stem end of the broccoli, removing and discarding the outer fibrous layer.
- Cut the broccoli head into small bite sized florets. With the stems, cut into bite sized pieces, as well. Set aside.
- Preheat a large sauté pan. Once hot, melt the butter over high heat. Quickly, add the broccoli, ham and oregano, before the butter burns. Season with a little salt and pepper. Sauté over high heat, until lightly browned and the broccoli is somewhat soft.
- Add most of the broccoli-ham mixture to the chicken broth. Leave roughly 20% in the sauté pan, on the side, as a garnish, when the soup is complete.
- Add the cream to the chicken broth, broccoli and ham. Cover and bring to a simmer.
- Once it simmers, puree the hot soup in a blender. Adjust seasoning with salt and pepper. If soup is too thick, add more chicken stock or cream to adjust the consistency.
- Distribute the soup into 8 soup bowls, adding the warm garnish to the center of each soup bowl.
- Jamon!