Ham 'n' Swiss Soup Recipe

4.5 2
Ham 'n' Swiss Soup Recipe
Ham 'n' Swiss Soup Recipe photo by Taste of Home
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Ham 'n' Swiss Soup Recipe

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4.5 2
Publisher Photo
Chock-full of ham and broccoli, this flavorful soup is sure to warm spirits on a cool day. Add buttermilk biscuits and a simple spinach salad topped with bottled Italian dressing. Or, bake up golden corn bread muffins and open a can of fruit cocktail to complete this memorable meal.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4-1/2 teaspoons butter
  • 4-1/2 teaspoons all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup chopped broccoli
  • 2 tablespoons chopped onion
  • 1 cup cubed fully cooked ham
  • 1/2 cup heavy whipping cream
  • 1/8 teaspoon dried thyme
  • 3/4 cup shredded Swiss cheese

Directions

In a large saucepan, melt butter; stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli and onion; cook and stir until crisp-tender. Add the ham, cream and thyme; heat through. Stir in the cheese until melted. Yield: 2 servings.
Originally published as Ham 'n' Swiss Soup in Quick Cooking November/December 2002, p33

Nutritional Facts

1 cup: 595 calories, 48g fat (28g saturated fat), 179mg cholesterol, 1681mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 30g protein.

  • 4-1/2 teaspoons butter
  • 4-1/2 teaspoons all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup chopped broccoli
  • 2 tablespoons chopped onion
  • 1 cup cubed fully cooked ham
  • 1/2 cup heavy whipping cream
  • 1/8 teaspoon dried thyme
  • 3/4 cup shredded Swiss cheese
  1. In a large saucepan, melt butter; stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli and onion; cook and stir until crisp-tender. Add the ham, cream and thyme; heat through. Stir in the cheese until melted. Yield: 2 servings.
Originally published as Ham 'n' Swiss Soup in Quick Cooking November/December 2002, p33

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