4 cups chicken broth 

3 cups broccoli, chopped

1/2 cup onions, diced

1 bay leaf

1/4 teaspoon salt

dash fresh ground black pepper

1/4 cup all-purpose flour

1/3 cup ham , diced

1/2 cup heavy cream

Combine 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 vegetables will become tender.

Transfer a little more than half of the broth and vegetable mixture to a blender or food processor.  Mix on low speed for 20-30- seconds.  This will finely chop the vegetables to  nearly a puree.  (Be careful with the hot liquids!)

Pour blended mixture back into 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.

*Because some ham is saltier than others, the amount of salt added is conservative.  You may add more if necessary.

 4  Servings