Ham Florentine Soup

 4 c. ham bone broth, divided*

1-1/2 c. sliced carrot

1 onion, diced

1/2 c. chopped celery

1/4 c. butter

1/3 c. a.p. flour

1 c. diced ham

1-1/2 c. fresh spinach

In a small saucepan, add 2 c. ham bone broth, diced onion, and carrot slices.  Bring to a boil and boil at least 10 minutes, until softened.

In a large saucepan, melt the butter.  Add the flour and stir continuously (in a figure-8 pattern) until the roux thickens, 3-5 minutes.  Remove from heat and cool for at least 2 minutes.  Whisk in the milk and 1 c. ham bone broth, stirring until bubbly.  Cook at least one more minute.  Add the rest of the broth and the diced ham.  Continue to stir.  Finally, add in the spinach and serve immediately or stir/cook until wilted and then serve.

*Don't have ham bone broth?  Check out the original recipe HERE.