Winter Ham Soup with Blue Cheese

Melt butter in a large heavy-bottomed pot over medium heat. Add the chopped white onion and sauté for 4-5 minutes until softened and translucent.

Sprinkle flour over the softened onions and stir continuously to form a roux. Cook the roux for 2 minutes, stirring constantly to eliminate the raw flour taste.

Gradually pour in the milk and water, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to thicken.

Season the soup with marjoram, white pepper, and salt, stirring to incorporate evenly. Reduce heat to medium-low and allow the soup to simmer gently.

Add the diced ham to the pot and stir to combine with the thickened soup base. Simmer for an additional 10 minutes to allow the flavors to meld together.

Crumble the blue cheese into the soup and stir gently until it melts and fully incorporates into the broth. Taste and adjust seasoning with additional salt and white pepper as needed.

Remove the pot from heat and let the soup rest for 2-3 minutes before serving. Ladle into warm bowls and optionally garnish with a small additional crumble of blue cheese and a pinch of dried marjoram.