Broccoli Cheese Soup
If you are a fan of the Black-Eyed Pea’s cheese broccoli soup, then you will really enjoy this recipe.
2 cups (pint) of half and half
2 cups of water
3/4 teaspoon of salt
1/2 teaspoon of black pepper
14 to 16 ounces premium frozen broccoli florets --or-- 1 1/2 pounds fresh broccoli, stems discarded
1/3 cup of corn starch (50 grams)
1 cup water
16 oz. original Velveeta, cut into cubes
1. In a large pot, combine half and half, 2 cups water, salt and pepper. Add frozen broccoli if using. Cover, and cook on medium heat until mixture comes to a simmer.
(If using fresh broccoli, place florets in a steamer and steam for about 8 minutes, or until tender. Place cooked florets on cutting board, allow to cool slightly, then chop into small pieces. Add chopped broccoli to soup and stir.)
2. Dissolve corn starch in one cup of room temperature water.
3. Pour corn starch mixture into soup and blend well. Stir until soup returns to a simmer and thickens.
4. Add cheese cubes, cover, and turn off heat. The residual heat from the soup will melt the cheese without scorching. Stir every few minutes until cheese is completely melted.