| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Newspaper | 8 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Broccoli florets; fresh |
| 2 | c | Water |
| 3/4 | ts | Salt |
| 1/2 | c | Cornstarch; mixed with |
| 1 | c | Water; cold |
| 1 | pt | Half and half |
| 1 | lb | Velveeta; cubed |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Steam broccoli until tender. Place half and half in top of a double boiler. Add cheese, salt & pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch & water in a small bowl. Stir into cheese mixture in double boiler &heat over simmering water until soup thickens. Nut. Analysis per serving: 321 calories, 21 grams fat, 59 milligrams cholesterol, 17 grams protein, 945 milligrams sodium, 60 percent of calories from fat. Recipe by: Black Eyed Pea's Restraunt Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 11, 1998
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