Cream of Ham Soup

For the cream of ham soup, toast the flour with rendered bacon cubes to a light brown roux. Pour in milk and cook until thick.

Cut ham into fine cubes and puree with milk and bouillon in a blender.

Whisk the roux into this puree until frothy, bring to a boil and strain.

Mix the sour cream, the spices and plenty of chives and add to the cream of ham soup.

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