There are three key components to a great recipe. The first is that it calls for few, common ingredients. The second is that it requires little or no preperation of those ingredients. And the third is that it makes a delicious product. This recipe is all three of those. We’ve had some really icky days here this week, and this soup really hits the spot!
3 (15 oz) cans chicken broth
3 (8 oz) blocks of cream cheese
1 (16 oz) bag frozen broccoli florets
In a large pot, bring the chicken broth and frozen broccoli to a boil. Cook until the broccoli is very tender. While the broccoli is cooking, cut the chilled cream cheese into one inch blocks. You need to keep it chilled before you slice it, or you’ll have a big, creamy mess stuck to your knife, cutting board, and fingers. Once the broccoli is very soft, add the cream cheese and reduce the heat to a simmer. Stir often until all of the lumps have disappeared. I like to serve this with toasted French bread. This is a very easy, satisfying meal–and it’s fairly cheap too, if you can catch the cream cheese on sale!
This is the easiest way to make the toasted French bread:
1 loaf of french or Italian bread from your grocery store’s bakery
Softened salted butter
Preheat your oven to 450 degrees. Cut the loaf into one-half inch slices. Butter both sides of the bread. Place on a cookie sheet and bake for ten to fifteen minutes, or until the edges start to turn a golden, crusty brown. This is good with spaghetti or any type of soup–especially if you like to dip! I also like to add a slice of cheddar or colby cheese to the top of the bread. It just depends on what you are serving the bread with.