• 4 cups of broth of chicken
• 1 big bouquet of broccoli, chopped (3 cups)
• ½ cup cut onion in dice
• 1 leaf ofbay leaf
• ¼ ctsp to salt
• black ground pepper
• ¼ cup flour all usage
• 2 oz. of ham (1/3 cup cut in dice)
• ½ cup cream 35%

1. Mix the broth of chicken, the broccoli, the onion, the leaf of bay leaf, the salt and the pepper in a big saucepan to high fire. Although the broth begins boiling, lower the temperature to medium and leave to shudder and cover for 30 minutes until the vegetables are stretched. Pass to the blender in some steps and mix to weak speed. Put back in the same saucepan to average low fire. Add flour and shake until all the pieces is dissolved. Add the cut ham in dice and the cream in the other ingredients and continue to shudder during 10 to 15 minutes or until the soup be thick to your taste without boiling

I would await to the fine complèment to add the salt. See if the ham is salty or not.