- 1 bunch broccoli, cut (or about 4 cups frozen florets)
- 1 stick butter
- small onion, diced
- 1/2 cup flour
- 6 cups chicken broth
- 4 cups milk, warmed
- 2 tsp. Worcestershire sauce
- 1 cups cheddar, shredded
- 2 cups diced ham
Instructions
- Steam the broccoli until tender.
- In a large pot, melt the butter and cook the onion till soft. Stir in the flour and cook for a minute or two. Whisk in the chicken broth. Add the warm milk and Worcestershire sauce. Heat over medium heat till the soup is hot.
- Drain the broccoli and add to the soup. Stir in the cheese and ham. Season with salt and pepper. (Be careful adding salt before tasting because the ham may give you enough saltiness) Serve with extra cheese, if you like.
Ingredients
- 2-1/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup cold butter, cubed
- 1 cup shredded cheddar cheese
- 3 tablespoons minced fresh chives
- 1 cup buttermilk
- Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
- Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.
Stay safe and healthy,