Because it’s gettin’ all cold (ok, fine, cool) outside….
I just got back from Kissimmee, Florida competing at Food Fight Write/World Food Championships where it was 90 damn degrees and humid as all hell. In November.
(I placed BTW!!!).
I was sweating my ass off. EVERY.DAY.
The weather wasn’t much different when I got home. I think we’ve been at about 80 for the last three days, but today shit changed. Here in Alabama, our weather can be pretty unpredictable. Sometimes you can wear shorts during Christmas, and other times it may be 60 degrees in late May when the pool just opened. The high is 59 today. We call that kind of weather “Only In Alabama” weather. You never know what to expect here.
So, I took the opportunity to make some soup before it’s 90 degrees again. I have two favorites – one is Broccoli Cheese and the other is Tomato Basil. <— Please make that, by the way, and you’re welcome. Anyway, I’ve made this soup several different ways. I finally settled on whole milk, evaporated milk, a little chicken broth, broccoli, lots of shredded white cheddar, of course, along with a few other things. The cheese I went with this time is Cabot’s Farmhouse Reserve because it’s basically crack-like. There’s no “getting enough” of this cheese. I’m sure I’ll say that about the White Oak or Alpine soon because I’m truly addicted and I can’t stop myself. Maybe I have a problem.
I’ve used cheddar, Muenster, etc., in the past, but this time I had to go full on Cabot.
I also added some cayenne because I have to have some kick. I just can’t help it.
Here’s your printable-