Broccoli Chowder
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For a smooth soup, purée the cooked broccoli in an electric blender or food processor before returning it to the saucepan. You can substitute cauliflower for the broccoli. This recipe can be halved, or leftovers can be refrigerated for up to 3 days. For a plain broccoli soup, omit the ham and cheese. For a complete meal, serve this nutritious soup with bread and a fresh-fruit dessert. INGREDIENTS 1 pound broccoli 1-1/2 cups chicken broth 3 cups milk 1 cup cubed, cooked ham, about 1/2 pound 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 cup half-and-half or milk 2 tablespoons butter or margarine 1 cup shredded Swiss or mild Cheddar cheese, about 4 ounces Trim the leaves and coarse stems from the broccoli, and cut the stems and florets into bite-size pieces. Meanwhile, bring the chicken broth to a boil in a 3-quart saucepan. Add the broccoli and cook, uncovered, for 5 minutes, or until the broccoli is crisp-tender. Using a slotted spoon, remove the broccoli from the saucepan, chop coarsely, and set aside. Add the milk, ham, salt, and pepper to the broth, bring to a boil, then stir in the half-and-half, butter, and the broccoli. Heat until the soup returns to a simmer. Top each serving with 1/4 cup of the cheese.