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Ham, Broccoli, and Goat Cheese Soup

December 16, 2013

Starting Recipe Found Here


1/4 cup plus 2 tablespoons melted Butter, divided
1 small Yellow Onion, diced
1 medium Carrot, julienned
1/4 cup flour
3 cups Redwood Farms Goat Kafir [1]
3 cups Chicken Broth
1 bunch {12 ounces} Fresh Broccoli, cut into florets
8 ounces Boar’s Head Goat Cheese, freshly grated [2]
1 lb Boar’s Head Black Forest Ham, cubed [3]
2 tbs garlic
Salt and White Pepper, to taste [4]

Steam the broccoli until soft, but still bright. [5]

Sauté the onions and carrots in two tablespoons of butter until soft but still firm. Remove and set aside.

Add the 1/4 cup of melted butter to the pan. Add in the flour, stir constantly for 2-3 minutes.

Slowly pour half-and-half and then chicken broth. Cover and simmer {over medium-low} for 20 minutes.

Reduce heat to low and add in the onions, carrots, broccoli, and garlic. Stir and cover to simmer for another 20-25 minutes.

Lastly, use a potato masher to break up the broccoli florets to desired size. [6] Add in the cheddar cheese and ham. Season to taste with salt and pepper.

[1] The Redwood Farms Kafir makes a great replacement for half and half, due to its creamy texture.  It is a very tangy flavor, though, so if you’re looking for something milder, just add a couple of tablespoons of lemon juice to regular goat milk for a similar texture.

[2] I was hoping for some of the local goat farm’s amazing cheddar, but sadly Local Hippie Food Store was out.  Most larger grocery stores should carry a goat cheddar of some kind.  I picked this one over some of the others because it also has a very nice tangy flavor and is not as mild.
[3] Use your ham of choice, naturally.  I just like black forest in general.
[4] I prefer white pepper to black when making cream based soups.  It’s just a personal preference, honestly.
[5] The original recipe calls for blanching the broccoli.  I am lazy.
[6] Learn from my fail:  Do not add the ham before breaking up the broccoli, otherwise it makes the whole mashing process kind of a pain.

This does make a rather thin soup, which I am personally fond of.  If you’re not, use less broth.  I suspect that this makes a good second day soup.  I’ll let y’all know tomorrow.

ETA:  It is, in fact, better on the second day.  I also plan to puree the base before adding the ham next time.  I think it will make a better soup overall.

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