A soup to warm your heart

(T-G Photo by Sadie Fowler) [Order this photo]

This week's recipe may be a soup, but don't underestimate its ability to fill you up and leave you satisfied. My broccoli noodle soup is an old family favorite, and just making it last night brought back lots of happy memories, as food often does.

My mom's version of the soup is so hearty, that we always ate it as 'the main course' on a cold or rainy afternoon or evening.

In going through some old family recipes, in deciding what I'd make this week, I stumbled across this recipe and found a note written on it by my mother, from probably 15 years ago.

"Sadie and Joey (my younger brother) absolutely love this soup ... and the noodles make it extra hearty," read my mom's note.

It's a simple comfort food that serves as the perfect dish to serve your family on a casual afternoon or evening. It's more of a fall or winter type soup, in my opinion, so try it out before it gets too hot.

I can't give my mom all the credit for the soup -- she really only deserves credit for preparing it for us over the years.

The recipe actually comes from a lady named Linda Barber. When I was 10, very much into my horses, I was fortunate enough to attend a riding clinic at Linda's farm. It was January and in upstate New York, you can just imagine how cold it was.

After a long day of riding, Linda's soup warmed up not only my feet and hands, but my heart and soul as well.

My affection for this hot, creamy, cheesy and flavorful soup had my mom excited too ... because I even love the broccoli in it.

As an adult, I've made the soup many times, and while it is good, sometimes I wonder if the reason I love it so much has anything to do with its flavor.

Maybe I'm just trying to return to that wonderful day of riding horses in the snow with my friends.

Nah ... it's good stuff. Try it out on a Sunday afternoon when your family is coming over to relax in front of the fire, enjoy the game, or just visit you.

It doesn't take much time at all -- maybe a half hour -- but don't rush it. By that, I mean once the noodles are cooked, turn the heat way down and let the milk and cheese slowly melt into the pot.

Trust me, once I had the heat too high and I scorched the milk -- it wasn't pretty.

From my heart to yours, the recipe follows:

Broccoli Noodle Soup

2 Tbsp. extra-virgin olive oil

1 small onion

2 cloves of fresh garlic

salt and pepper to taste

6 cups chicken broth

4 cups of water

12 oz. package of egg noodles

20 oz. package of frozen broccoli

4 cups of whole or 2 percent milk

2 pounds of Velveeta cheese

Cook chopped onion and garlic in olive oil until soft -- do not burn the garlic!

Add some salt and pepper. Add chicken broth and bring to a boil.

Add the egg noodles and boil for 5 or 6 minutes (don't overcook the noodles because they continue to cook as the soup does and it is very easy to overcook the pasta in this soup).

Turn heat down to low.

Add the broccoli and heat through. Add the milk and heat through. Cut up the cheese and fold it in until the soup is smooth and creamy.

Enjoy!

-- Sadie Fowler is lifestyles editor at the Times-Gazette. Her columns, Sadie Says and Simply Delish, run every Sunday. She may be reached at sfowler@t-g.com or 684-1200 ext. 214.