Broccoli Cheese Soup VIII Recipe

Ingredients
<br>- 2 ½ (16 ounce) packages chopped frozen broccoli, thawed
<br>- 2 cups half-and-half cream
<br>- 4 cups water, divided
<br>- 2 pounds processed cheese, cubed
<br>- 1 teaspoon salt
<br>- 1 teaspoon ground black pepper
<br>- ½ teaspoon garlic powder
<br>- 1 cup cornstarch
<br><p></p>Directions
<br>step 1: Steam the broccoli in a steamer or in a colander over boiling water until tender and bright green, 15 minutes.  Set aside.
<br>step 2: In a large microwave safe bowl, combine half-and-half, 2 cups water and cheese.  Cook in microwave until cheese is melted and smooth, stirring every 2 minutes.  Stir in salt, pepper and garlic powder and cook 2 minutes more.  In a separate bowl, combine cornstarch and remaining 2 cups water, stirring to dissolve.  Whisk the cornstarch mixture into the soup.  Return the soup to the microwave, heating and stirring every 2 minutes until thick.  Stir in broccoli; heat once more and serve.
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Ingredients
- 2 ½ (16 ounce) packages chopped frozen broccoli, thawed
- 2 cups half-and-half cream
- 4 cups water, divided
- 2 pounds processed cheese, cubed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup cornstarch

Directions
step 1: Steam the broccoli in a steamer or in a colander over boiling water until tender and bright green, 15 minutes. Set aside.
step 2: In a large microwave safe bowl, combine half-and-half, 2 cups water and cheese. Cook in microwave until cheese is melted and smooth, stirring every 2 minutes. Stir in salt, pepper and garlic powder and cook 2 minutes more. In a separate bowl, combine cornstarch and remaining 2 cups water, stirring to dissolve. Whisk the cornstarch mixture into the soup. Return the soup to the microwave, heating and stirring every 2 minutes until thick. Stir in broccoli; heat once more and serve.

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