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LOCATION: Recipes >> Soups >> Cream Broccoli 09

Print this Recipe    Cream Broccoli 09

Cream of Broccoli Soup

1-1/2 lb. fresh broccoli, cut up
1 pint half and half
2 cups water
1 lb. pasteurized process cheese spread loaf (i.e. Velveeta)
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup cornstarch mixed with 1 cup cold water

Steam broccoli until tender; puree in food processor. Combine half
and half and water in top of a double boiler. Add cheese (shredded
or broken up in cubes or chunks), salt and pepper.

Heat until cheese is melted. Stir in broccoli. Stir cornstarch
(use less if you want a thinner soup) into cheese mixture and heat
over simmering water until soup thickens. Makes 10 (1 cup) servings.

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