Ingredients

The following ingredients have 20 Servings
  • 4 tablespoons salted butter, divided
  • 12 ounces ham steak, cubed
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 2 ribs celery, chopped
  • 4 cloves garlic, minced
  • 1 teaspoons sea salt (this is the only brand I use) code PEACE for 15% off
  • 3/4 teaspoon black pepper
  • 5 cups rough chopped broccoli florets
  • 6 cups chicken stock
  • 3 cups heavy cream
  • 2 cup shredded sharp cheddar cheese
  • 1 cup shredded parmesan cheese

Instruction

  • Heat a large dutch oven or stock pot over medium-high heat. Add 2 tablespoons of the butter and the ham to the pot. Cook until the ham is browned all over. Using a slotted spoon, remove the fried ham from the pot, retaining the drippings.
  • To the drippings, add the remaining 2 tablespoons of butter, onion, carrot, celery, garlic, salt, and pepper. Reduce the heat to medium and sauté until the vegetables are tender and the garlic is fragrant.
  • Add the broccoli and sauté for an additional 5 minutes.
  • Add a little bit of the chicken stock to the pot to deglaze. Scrape up and mix in any bits that are stuck to the bottom of the pot.
  • Add the remaining chicken stock to the pot, bring to a boil and then reduce the heat to simmer. Simmer for 10 minutes.
  • Mix in the heavy cream and simmer for 10 additional minutes.
  • Stir in the cheddar and parmesan cheeses and stir until melted. Let simmer for an additional 20 to 30 minutes.
  • Add the ham to the pot, retaining some for garnish.
  • Use an immersion blender to puree the soup to your desired consistency. You can skip this step for a brothier soup, with larger chucks of vegetables.
  • Garnish with cheddar and reserved ham before serving.