Black-Eyed Pea's Broccoli-Cheese Soup
Black-Eyed Pea's Broccoli-Cheese Soup recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
broccoli florets
fresh |
|
| 2 | cups |
water
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | cup |
cornstarch
mixed with 1 cup cold water |
|
| 1 | pint |
light cream (half&half)
|
*
|
| 1 | pound |
velveeta cheese
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
broccoli florets
fresh |
|
| 473 | ml |
water
|
|
| 3.8 | ml |
salt
|
|
| 118 | ml |
cornstarch
mixed with 1 cup cold water |
|
| 473 | ml |
light cream (half&half)
|
*
|
| 453.6 | g |
velveeta cheese
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Steam broccoli until tender.
Place half-and-half and water 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.
