Servings: 8 Prep: 15 min Cook: 15 min Total: 30 min
This broccoli soup is one I make often. It’s a quick and easy lunch and is also very very tasty. It also uses the broccoli stem, which I LOVE! Once the outer layer of a broccoli stem is peeled away, the light green/white inner portion of the stem is very tender and delicious!
There was always a comforting familiarity with this soup, but I could never quite place it. Then, one day, it hit me. It looks and tastes just like Split Pea Soup! I imagine that it’s the ham pureed with the broccoli, but it gives the soup’s texture a nice “meatiness”. There’s a bit of a “chew”.
It’s SOOO good!!
Broccoli and Ham Soup: Not Split Pea!Print Rate
- 2 cups chicken stock or broth
- 1 large bunch broccoli including stalks
- 2 tbsp unsalted butter
- 1 lb ham or Canadian bacon cut into strips
- 1 tsp fresh oregano stems removed and chopped
- 1 1/2 cups cream heavy whipping
- salt and pepper to taste
- Place the chicken broth into a soup pot, place over medium heat and bring to a simmer.
- Peel the large stem end of the broccoli, removing and discarding the outer fibrous layer.
- Cut the broccoli head into small bite sized florets. With the stems, cut into bite sized pieces, as well. Set aside.
- Preheat a large sauté pan. Once hot, melt the butter over high heat. Quickly, add the broccoli, ham and oregano, before the butter burns. Season with a little salt and pepper. Sauté over high heat, until lightly browned and the broccoli is somewhat soft.
- Add most of the broccoli-ham mixture to the chicken broth. Leave roughly 20% in the sauté pan, on the side, as a garnish, when the soup is complete.
- Add the cream to the chicken broth, broccoli and ham. Cover and bring to a simmer.
- Once it simmers, puree the hot soup in a blender. Adjust seasoning with salt and pepper. If soup is too thick, add more chicken stock or cream to adjust the consistency.
- Distribute the soup into 8 soup bowls, adding the warm garnish to the center of each soup bowl.
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2 thoughts on “Broccoli and Ham Soup: Not Split Pea!”
Just made this soup and the flavor is amazing! I’ve never used the stem of broccoli before, and now I just feel like I’ve been wasting it this whole time. I’ll continue to do this from now on. I really like how I can search your blog by ingredient and I can get a whole bunch of different recipe options. Thanks again, great soup!
I know this is 8 servings; can you give me a measurement of how much soup is a serving? 1/2 cup, 1 cup? Looks like a very lovely soup and would like to make it soon! I am diabetic and have to count carbs for my insulin dose. Thank you so much. Great website!
—Reply posted by DJ on 2/18/2018
Hi Kandy, all my soups are calculated at about 8 ounces (1 cup) per serving. So, this should make about 8 cups of soup. And, actually, if you add up the weight of the ingredients, then divide by about 230, that will give you the number of cups. In this case, about 9 1/4 cups. However, with evaporation and some loss in the pan, blender, etc. it’ll eventually amount to just over 8 cups … or just over 8 ounces or 1 cup, per serving. Thank you for the kind words. I hope this helps!