4 cups chicken broth
1 lg bunch broccoli, chopped (3 cups)
1/2 cup diced onion
1 bay leaf
1/4 tsp salt
dash ground pepper
1/4 cup flour
2 oz ham (1/3 cup diced)
1/2 cup heavy cream

combine the chicken broth, broccoli, onion, bay leaf, salt, and pepper in a large saucepan over high heat. when the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. the veggies will become tender.

transfer a little more than half of the broth and veggie mixture to a blender or food processor. mix on low speed for 20-30 seconds. this will finely chop the veggies to nearly a puree. (be careful blending hot liquids. you may want to let the mixture cool a bit before transferring and blending it).

pour the blended mixture back into the saucepan over medium-low heat. add the flour and whisk until all lumps have dissolved.

add the diced ham and the cream to the other ingredients and continue to simmer for 10-15 minutes or until the soup is as thick as you like it.

serves 4 as an appetizer or 2 as an entree