Cheese soup with broccoli and Parma ham

Name: Cheese soup with broccoli and Parma ham
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 discs Parma ham (about 15 g each); 1 TEASPOON Olive oil; 1 (approx. 450 g) small broccoli; 7-10 Tbsp Salt; 5 Stem(s) Marjoram; 30 g Butter or margarine; 2 TABLESPOONS Flour; 5 TABLESPOONS dry white wine; 400 ml Vegetable broth (instant); 400 ml Milk; 2 Tomatoes; 150 g Mountain cheese; 50 g Cream processed cheese; 7-10 Tbsp Pepper; 2 TEASPOONS Honey; 1-2 TEASPOONS Lemon juice

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 discs Parma ham (about 15 g each)
1 TEASPOON Olive oil
1 (approx. 450 g) small broccoli
7-10 Tbsp Salt
5 Stem(s) Marjoram
30 g Butter or margarine
2 TABLESPOONS Flour
5 TABLESPOONS dry white wine
400 ml Vegetable broth (instant)
400 ml Milk
2 Tomatoes
150 g Mountain cheese
50 g Cream processed cheese
7-10 Tbsp Pepper
2 TEASPOONS Honey
1-2 TEASPOONS Lemon juice

Directions

1
Cut the ham into strips. Heat the oil in the coated pan. Leave the ham in it for 2-3 minutes at low heat. Remove the ham and let it drip off on kitchen paper.
2
Meanwhile clean and wash the broccoli, divide into florets and cook in boiling salted water for 5-6 minutes until al dente. Wash the marjoram and dab dry. Put something aside for garnishing. Melt the fat in a saucepan.
3
Add flour and sweat. Deglaze with white wine, stock and milk. Add marjoram, bring to the boil and simmer for 1-2 minutes. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes.
4
Remove the marjoram from the soup. Drain broccoli. Slice approx. 25 g cheese and put aside. Grate the rest of the cheese and melt in the hot soup with the processed cheese, stirring. Season to taste with pepper, honey, some salt and lemon juice.
5
Add broccoli to the soup. Arrange the soup with ham and tomato cubes in preheated cups and sprinkle with cheese slicer. Garnish with remaining marjoram. Crusty bread tastes good with it.