Broccoli Soup

Though I could open a can easily, I decided to make some homemade broccoli soup last night. You can always tell when something is good around here when Ashley asks if she can take it for lunch the next day.

It's not hard to make and it's so much better than anything you get out of a can. And if you aren't feeling so great, it makes you almost forget that for a few minutes. If you make it for yourself, you'll be glad. If you're lucky enough to convince someone else to make it for you when you are sick, sit back and enjoy the aroma. And if you happen to know someone who needs a little TLC in a warm bowl, bring it over. They'll thank you for it, I assure you.

Broccoli Soup

• 3-4 fresh broccoli crowns, chopped
• 8 cups of chicken broth
• one diced onion
• 2 bay leaves
• salt and pepper
• 1 cup half and half (can use cream if you want it thicker)
• 1/2 cup flour
• 8 oz diced ham
• shredded cheddar cheese (optional)

Put the broccoli, broth, onion, bay leaves and salt and pepper in a large stock pot. Bring to a boil, then reduce heat, cover and simmer for 40 minutes. Remove bay leaves and process soup in a blender or food processor. (Make sure to do it a little at a time and remember it's hot! Only use a blender if you have a heat proof canister.)

Return soup to pot. In a bowl, stir together the half and half and flour until smooth. Add to soup and whisk to make sure there aren't any lumps. Bring to a boil, then reduce and heat until thickened, stirring constantly. Add ham and heat thoroughly.

Serve with cheese sprinkled on top.