Wednesday, December 26, 2012


1 1/2 lb fresh broccoli
2 cups water
1 pint half & half cream
1 lb Velveeta-type cheese
3/4 tsp salt
1/2 tsp pepper
1/2 cup cornstarch mixed with 1 cup water

Wash broccoli and steam until tender. 

Meanwhile, place cream and water in the top of a double boiler.  Add cheese, salt and pepper.  Heat over hot water until all the cheese is melted. 

Chop the broccoli and add to the cheese mixture. 

Stir the cornstarch and water together in a small bowl until smooth.  Add mixture to the cheese mixture, stirring constantly.  Heat over simmering water until the soup thickens.

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