7-8 cups prepared ham stock (see instructions below) **see note if you do not have ham stock
1 medium onion chopped
2 carrots finely diced (about 1 cup)
2 stalks celery finely diced (about 1 cup)
2-3 cups chopped fresh broccoli
1 tsp dried thyme
red chili flakes to taste
1 tsp grated garlic
salt and black pepper to taste
1 (15oz) can Evaporated Milk (NOT condensed milk)
4 slices American cheese (melts the best into the soup)
Note: If you do not have ham stock, substitute with chicken stock and 2 cups diced up thickly cut ham.
Make the Ham stock: Boil the ham bone with one medium onion cut into two and a a stalk of celery. Boil on high for 30 minutes then reduce to medium and boil for 1 1/2 hours. Allow stock to cool. Discard vegetables. and strain stock. Pull off all meat from ham bone. Put into a container and let it sit overnight up to two days in the fridge. Skim off any congealed fat off the top of stock before using.
To make soup: Chop celery, carrots, onion and broccoli
Saute the celery, onion and carrot in 1 Tbs canola oil. Once they start to soften, saute garlic, thyme and red chili flakes. Next add the chopped broccoli and saute for 1-2 minutes.
Next add prepared ham stock with ham. Simmer on medium heat for 20 minutes.
Finally add one can of Evaporated Milk and cheese.Simmer for 5 more minutes. Taste for seasoning and serve hot. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.