Creamy Broccoli Soup with Italian Coppa Ham

Peel and finely chop the shallot and garlic. Rinse the broccoli and drain. Sweat the shallot and garlic in 1 tablespoon hot oil and then deglaze with the broth. Place the broccoli in a pot of boiling water and simmer over medium heat for about 20 minutes. Remove 4 small broccoli florets and run under cold water to stop the cooking process. Drain well and set aside for garnish. Rinse the basil, shake dry, and pluck off the leaves. To make the soup, add the cooked broccoli and basil to the stock mixture and puree. Season with salt, pepper, and a pinch of nutmeg. If necessary, simmer the soup until it has a creamy consistency.

Remove the crust from the bread and cut into small cubes. Cut the ham into thin strips.