Black-Eyed Pea's Broccoli-Cheese Soup Recipe




Black-Eyed Pea's Broccoli-Cheese Soup Ingredients

1 1/2 lb broccoli -- fresh
2 cup water
3/4 tsp salt
1/2 cup cornstarch mixed with 1 cup
1 cold water
1 pt half and half
1 lb velveeta
1/2 tsp pepper

A Recipe for
Black-Eyed Pea's Broccoli-Cheese Soup

 

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This is a recipe for Black-Eyed Pea's Broccoli-Cheese Soup from the recipe cookbook of Recipes-to-go (Cheese)


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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Black-Eyed Pea's Broccoli-Cheese Soup

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Black-Eyed Pea's Broccoli-Cheese Soup Directions

Steam broccoli until tender. Place half-and-half and water in top of
double boiler. Add cheese, salt and pepper. Heat until cheese is
melted. Add broccoli. Mix cornstarch and water in small bowl. Stir
into cheese mixture in double boiler and heat over simmering water
until soup thickens.

Recipe By : Fort Worth Star-Telegram

Serves: 8

 

 

 

 

Black-Eyed Pea's Broccoli-Cheese Soup Recipe brought to you by Recipes To-Go


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Black-Eyed Pea's Broccoli-Cheese Soup Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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