I wish I could gaze into a crystal ball and see the future, perhaps six months from now. I wish I could see that the progress we’ve made means something and our efforts — the talking, the patience, the healing books and the one-footstep-in-front-of-another philosophy — is working and will land our family and community somewhere better.
Of course, I can’t. Instead, I must take comfort in the fact that today is better than last week, which was better than the week before that. Things are improving, slowly. We’re healing, slowly.
Meanwhile, I really want to just get back to good food here on Sarah’s Cucina Bella. I mean, that’s what this site is all about, right?
Broccoli Cheddar Soup is one of my all-time favorite dishes. I fell in love with it years ago at a country fair, where it was served in a big bread bowl. But I seldom had it again until last year when I spent one day a week in an office not far from Panera Bread. Let’s just say that I ate it a lot working there. A lot, a lot.
Now that I am back to working exclusively at home, I’ve been left to my own devices to make my own Broccoli Cheddar Soup — and let me tell you, this is as warm and comforting as the one I remember. It’s like a hug from a loved one or a beautiful memory — it just wraps you in happy joy.
Good thing my family likes it too because now I make it a little more often than I probably should. For the past few months, I have been making this soup on a pretty regular basis. Sometimes I leave it a little more chunky. Sometimes I puree it totally. But either way, it’s always good.
I love this with a hunk of crusty bread, torn straight from the loaf. No butter … just the soup and the bread complimenting each other. Sometimes, that’s all you need — just a simple combination to make everything just right.
Note: recipe adapted from Juanita’s Cocina.