Broccoli cheese soup with ham

INGREDIENTS

• 4 heads of broccoli, cut into florets
• olive oil, for drizzling
• salt and black pepper
• 1 stick of unsalted butter
• a whole onion, diced
• 1/3 cup of  flour
• 4 cups  of milk
• 2 cups of half-and-half
• a pinch of nutmeg
• 3 cups of grated cheese
• 1 cup of chicken broth, optional

DIRECTIONS

Preheat the oven to 200 Celsius degrees. 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on the baking sheet and bake until the florets begin to crisp and turn slightly brown, so about 20 minutes. Meanwhile, melt the butter in a pot over a medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, so 20 to 30 minutes. Stir in the cheese and allow it to melt.

Taste and season with salt and pepper if needed. The soup mash with a potato masher to break up the broccoli a bit, or put it into a blender in two parts and puree completely. Garnish with the toasted broccoli or grated cheese and serve.

Enjoy :)