It has been up in the 80's with the weather since Saturday. In Southern California, we seldom pack away our summer/winter clothing because we might need either set on a moment's notice! I'm just happy that Thanksgiving Day was cold for the first time in several years. Nothing less-holiday-like than having to turn on the air conditioning when roasting a turkey in the oven. The very next day, however, the temperatures climed and we got up to around 83 degrees yesterday. According the the weather reports, we should go down to the 70's tomorrow and, by Friday, to the 50's with a chance of rain. I don't fret too much about the weather because I don't have control over it!
Since cooler days are coming, I'm thinking hearty soup and salad meals for cold evening. The following is a very easy recipe and most people have no objection to hiding broccoli with a covering of cheese!
Broccoli Noodle Cheese Soup
2 cups noodles
10 ounces of frozen, chopped broccoli, thawed
1 onion, finely chopped
4 gloves of garlic, peeled, smashed, and diced
3 tablespoons butter
1 tablespoon all-purpose flour
2 cups processed cheese, cubed
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
Dash chili flakes
5-6 cups of milk
Cook the noodles until just tender. Set aside for now.
Melt the butter in another pot, add the onion, garlic, and saute until tender. Add the flour and the rest of the dry ingredients and stir to combine. Add the throughly defrosted broccoli and cook a few minutes to incorporate. Slowly add in the milk and bring to a simmer, stir in the cheese until the mixture is hot and the cheese is blended in and melted. Stir in the cooked and drained noodles, bring back to a simmer, and serve.
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