Saturday, February 9, 2008

Broccoli Cheese Soup

I discovered this one in college...its tasty and you can throw it in the fridge and eat it for a few days.
1 1/2 pounds broccoli- fresh
2 cups water
3/4 tsp salt
1/2 cup cornstarch
Mix with 1 cup cold water
1 pint half and half
1 pound velveeta
1/2 tsp pepper

steam or boil broccoli until dinner
place half and half in top of double boiler
add cheese salt and pepper
heat until cheese is melted
add broccoli
mix cornstarch and water in small bowl
stir into cheese mixture in double boiler and heat over simmering water until soup thickens

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