Broccoli cheese Soup
Ingredients
- 1 1/2 pound fresh broccoli
- 1 pint half-and-half (half milk, half cream)
- 2 cups water
- 1 pound pasteurized process cheese spread (like Velveeta)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup cornstarch (cornflour) mixed with 1 cup cold water
Instructions
Steam broccoli until tender (can cook in microwave on high power, 6 minutes per pound). Place half-and-half and water in the top of a double boiler. Add cheese (cut in pieces), salt and pepper. Heat until all the cheese is melted. Add broccoli. Mix cornstarch and water in a small bowl. Stir into the cheese mixture in the double boiler, and heat over simmering water until soup thickens. Makes 10 1 cup servings.
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