Ree Drummond's Broccoli and Ham Cheese Soup
10 servings
85 minutes
Ree Drummond's cheese soup with broccoli and ham is a cozy dish of American cuisine, combining the creamy taste of cheddar cheese, the tenderness of broccoli, and the spiciness of ham. The recipe's origins stem from the traditions of making warming soups in the Midwest USA. This soup captivates with its velvety texture and rich flavor, while serving it in rye rolls makes it particularly appealing. Perfect for cozy home lunches or as an impressive appetizer at a friendly gathering. The creamy consistency and harmonious blend of ingredients create true gastronomic comfort, while a hint of nutmeg adds sophistication. This dish warms you up and fills you with pleasure in every sip.
1
Chop the onion finely and sauté it in a pot with vegetable oil.
- Onion: 1 piece
- Butter: 20 g
2
Add flour, mix, and fry.
- Wheat flour: 4 tablespoons
3
Mix the milk with the cream in a bowl.
- Whole milk: 1 l
- Cream 10%: 250 ml
4
Add cream to the pot with onions.
- Cream 10%: 250 ml
5
Grate nutmeg
- Nutmeg: 1 piece
6
Season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
Take 5 florets from the cabbage and chop them coarsely (randomly).
- Broccoli cabbage: 1 piece
8
When the milk in the pot starts to boil, add broccoli to it.
- Broccoli cabbage: 1 piece
9
Reduce the heat and cook for about 20 minutes.
10
The soup should be thick, and the broccoli cooked.
11
Remove the pot from the heat and blend the soup until smooth.
12
Add diced ham and grated cheese.
- Ham: 350 g
- Cheddar cheese: 3 glasss
13
Stir until the cheese melts.
14
Cut the tops off the buns and scoop out the insides.
15
Pour the soup over the buns and sprinkle with grated cheese.
- Rye bun: 10 pieces
- Cheddar cheese: 3 glasss