Broccoli Soup with Ham-and-Swiss Toasts Tracey Seaman   From Every Day with Rachael Ray February 2008 4 SERVINGS Prep Time: 20 min Cook Time: 30 min 2 tablespoons extra-virgin olive oil 1 large onion, chopped Salt and pepper 2 small yellow-fleshed potatoes, such as yukon gold (10 ounces total), peeled and finely chopped 1 bunch broccoli (about 1 1/4 pounds), chopped into 1/2-inch pieces 4 cups shredded Swiss cheese (1 pound) 1/2 cup heavy cream 1 thick slice ham (about 1/4 pound), cut into small cubes 1/2 cup mayonnaise One 1-pound loaf ciabatta bread, split and each half cut into quarters 1. In a large saucepan, heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook, stirring often, until softened, about 7 minutes. Add the potatoes and 3 1/2 cups water and bring to a boil; lower the heat and simmer for 5 minutes. Add the broccoli, cover and cook just until tender, about 7 minutes. Using a blender, puree half the soup; combine with the other half. Stir in 2 cups shredded cheese, then stir in the cream. Season with salt and pepper and keep warm over low heat. 2. Preheat the broiler. In a medium bowl, using a fork, combine the remaining 2 cups cheese, the ham and mayonnaise. Season with pepper. Spread the mixture on the bread and broil until bubbly and golden. Serve the toasts with the soup.

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