Tasty Tuesdays: Cream of Broccoli Soup

It is COLD right now where I live, which makes it soup season! I love soup, so that is no problem for me!

This is a recipe that my mom has used for years. It is a favorite of all of ours, and is rather easy to make! The only thing I do different than the original recipe is that I use ham stock instead of chicken stock. I think broccoli, potato, bean, and pea soups taste better with a ham stock. 

Someone once asked me how I get ham stock. You can buy it on Amazon (affiliate link), or you can make a ham to get ham stock. I put 1-2 cups of water in the bottom of the pan when I prepare ham. I save all that water and drippings after I cook the ham for one soup. Then I cut almost all of the ham off of the bone and save the bone for another ham stock. I wrap the bone up in aluminum foil, place it in a freezer ziploc bag, and save it for another soup. 

I freeze the ham broth (drippings) until I need it. Then I defrost it and add enough water for the amount of liquid I need for the soup. To use the ham broth, I take it out of the freezer, and place it in a pan with some water, and cook it for a couple of hours or so until the water has flavoring from the ham bone and ham meat. If it is not defrosted, you will have to cook it longer. 

This way, I get two soups out of every ham. When you consider the original ham dinner, casseroles that come from any leftover meat, and the soups, buying a ham on sale becomes a great bargain. I love it when Aldi offers $3 and $5 off their hams!

Here is the recipe for Cream of Broccoli Soup:

Print

Cream of Broccoli Soup

Ingredients

• 5 cups ham or chicken broth
• 1/2 pound chopped broccoli
• 1/2 cup chopped onion
• 6 Tablespoons butter
• 6 Tablespoons flour
• 2 cups milk

Instructions

1. Add broccoli and onion to broth. Cook until tender, about 20 minutes.
2. In a separate pan, melt butter. Add flour. Cook over low heat for 2 minutes. Stir in milk. Cook for a few minutes until mixture begins to thicken. (I try to get it rather thick without cooking it too long.)
3. Add to broth. Cook, stir, and season to taste.

I shared this recipe back in November, 2013, and I forgot that I had already done it. So if you want to read how I sometimes use the food processor to help me prepare this recipe and a picture of making the cream, you can go HERE.

What’s your favorite soup for the winter?

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