The soup goes great with Gary Taubes new book, “Why We Get Fat, And What To Do About It”. Both the soup and the book are good for you. Great use for a leftover ham bone from a spiral cut ham that had been frozen since Christmas. (This site is not endorsed by Gary Taubes. His books, however, are endorsed by me.)
1 ham bone with about 1 1/2 c ham attached
2 quarts water
1 large onion, chopped
2 tsp dry mustard
1 tsp course ground black pepper
3-4 c fresh broccoli
1 qt heavy cream
2 c milk
12 oz shredded cheddar cheese – room termperature
Boil ham bone in water in a soup pot for 3 hours. Remove ham reserving liquid. Pull ham from the bone and cut into bite-sized pieces. Return to the pot with the liquid. Add onion, mustard, pepper and broccoli then cook on medium heat until tender. Add cream and milk then heat until steaming, stirring constantly. Add cheese and continue stirring until cheese has melted into the soup. (The cheese at room temperature will melt into the soup more evenly.)
