When I lived in Cincinnati, we had a community group, The Howell-Whitfield Neighborhood Association, a group of friends who got together to address neighborhood issues. Through this activity, we became close friends who got together for social events, as well; our favorite being spontaneous Pot Luck dinners. A member would call the others saying ,"I will have a Pot Luck on ....at...." Everyone who was available showed up with whatever they prepared or had available. We always ate well at our Pot Lucks but one stands out - of eight dishes that were brought, seven were soups. Among the soups, Peg's Cream of Broccoli Soup was the best - creamy and broccolicious! We were startled by the simplicity of the recipe, which follows.
PEG'S CREAM OF BROCCOLI SOUP
3 cans Campbell's Chicken Broth
1 can water
2 - 8 oz packages of Philadelphia Cream Cheese
1 20 oz bag of frozen Broccoli flowerettes
Bring broth/water to a boil.
Pulse broccoli flowerettes in food processor until coarsely chopped (process more or less, depending on whether you want the final consistancy of the soup to be chunky or very smooth) .
Add to broth/water and boil for four minutes.
Put 1/2 cup of soup and one package of cream cheese into a blender and blend until smooth.
Repeat with another 1/2 cup of broth and the second package of cream cheese.
Mix blended soup with remaining soup, bring to heat and serve.
THE FOODIES COMMENTS
I find that the addition of several grinds of freshly ground black pepper enhances the flavor, significantly.
This recipe can be doubled, tripled, etc. to give you the amount of soup you need for a crowd.
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