Side Dish Recipes

Swiss Broccoli Soup
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Ham Stock:
  • 1 1/2 lb ham butt
    1 carrot
  • quartered
    1 onion
  • quartered
    1 sprig of parsley
    1 bay leaf
    1/2 tsp. tarragon
    2 whole cloves
  • 2 lbs. fresh broccoli 4 cups Swiss Valley Farms milk 1 tsp. salt ? freshly ground pepper 2 cups (8 oz.) shredded Swiss Valley Farms Swiss cheese 1/3 cup chopped cooked ham ? cup (? stick) Swiss Valley Farms butter

    For ham stock, cover meat with water, add carrot, onion parsley, bay leaf, tarragon and cloves. Simmer 45 minutes per pound or until meat is tender. Remove meat; strain stock. Refrigerate. Skim off fat. For soup, wash broccoli; remove leaves and coarse stem ends. Place broccoli in saucepot; and 1 1/2 cups stock. Bring to a boil, reduce heat, simmer for 7 minutes or until broccoli is just tender. Remove broccoli from stock; chop coarsely. Add remaining stock, milk, salt and pepper. Bring to a boil, stirring occasionally. Remove from heat. Thoroughly coat cheese with flour. Gradually add cheese-flour mixture, stirring constantly, until cheese is melted. Return to low heat to finish melting cheese. (Do not boil.) Add broccoli, ham and butter; heat to serving temperature.
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