Soup's On

A special thanks to the blog readers who've waited so patiently for this broccoli cheese soup recipe. I first had this soup about two years ago at 2439 Fairfield "A Bed and Breakfast" (pictured above). This is a great place to host a small baby shower or luncheon, and their cookbook is filled with wonderful local recipes. If you want one of your own, they're $18 and can be purchased by e-mailing 2439fair@bellsouth.net.

And if you just want this magical soup recipe, here you go:

Broccoli Cheese Soup
by Jimmy Harris

1 stick butter
1 large onion, chopped
6 cups water or chicken broth
6 chicken bouillon cubes
8 oz medium egg noodles, crushed fine
28 oz frozen broccoli florets
1/8 tsp garlic powder
6 cups half and half
2 lbs Velveeta cheese, cubed
2 cups sharp cheddar cheese, shredded
1/2 tsp white pepper

• Saute onion and butter in large pot.  
• Add water and chicken bouillon and bring to a boil.
• Meanwhile, cook broccoli in microwave, drain and pulse in food processor.
• Add egg noodles to liquid.
• Let cook uncovered 3-5 minutes.
• Stir in broccoli and garlic powder, add pepper, let cook 3 minutes
• Add half and half and heat to almost boiling (don't let it boil) then add Velveeta and cheddar cheese.
• Stir constantly to melt cheese and keep it from scorching
• Add salt if needed.

This freezes really well, so make a pot and put away for winter! I imagine Ty and us enjoying this with the fireplace roaring, sweatpants on and cozied up on the couch.