Monday, February 18, 2008

The Black Eyed Pea’s Cheese Broccoli Soup

This is an easy and yummy soup for a cool evening! (For those wondering the name is because it's a recipe from a restaurant here in the south named The Black Eyed Pea).

1 ½ pounds fresh broccoli
1 pint half-and-half
2 cups water
1 pound Velveeta cheese, diced into cubes
¾ t salt
½ t pepper
½ cup cornstarch mixed with 1 cup cold water

Steam broccoli until tender (microwave on high 6 minutes per pound). Combine half-and-half and 2 cups water in the top of a double boiler. Add cheese, salt, and pepper. Heat until all cheese is melted. Add broccoli. Stir dissolved cornstarch into cheese mixture in the top of double boiler and heat over simmering water until soup thickens.


Tomorrow's Daily Special: Applesauce Cake

1 comment:

  1. Hmmm. I don't get the name... one would think that, well, maybe there might be black eyed peas in this at a first glance.

    Who's it named after??

    ReplyDelete