Broccoli-Cheese Soup

INGREDIENTS


8 servings
1 1/2 pounds fresh broccoli
1 pint half-and-half
2 cups water
1 pound Velveeta or other pasteurized processed cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup cornstarch
1 cup cold water

 

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.
* Nutritional data per serving: Calories, 335; protein, 17 grams; carbohydrates, 21 grams; fat, 21 grams; cholesterol, 63 milligrams; sodium, 1,078 milligrams.