Ingredients:
Corn Starch – ½ cup (mix w/1/2 cup cold water)
Fresh Broccoli – 30 ounces (crowns and stalks; equal parts)
Corn Starch – ½ cup (mix w/1/2 cup cold water)
Fresh Broccoli – 30 ounces (crowns and stalks; equal parts)
1 lbs Velveeta
1 lbs Havarati
1 can Cheddar Cheese Soup
Jalapeno’s – 2 ounces (Use canned here, and blend)
Water – 2 quarts
Water – 2 quarts
Directions:
- Place jalapenos into a blender with a small amount (1/4 cup) of water. Use blender to chop very fine, and set aside to incorporate later.
- Bring water to a boil (2 quarts)
- Slice and dice all of the fresh broccoli into small pieces to taste.
- Place broccoli into a microwave safe container and cover tightly with plastic wrap. Place in microwave for about 5 minutes on high.
- As the water comes to a boil, cut the cheese into 1 to 2 inch cubes and set aside.
- Whisk the cheddar cheese soup can into the boiling water.
- Slowly, as you whisk, add the corn starch mixed with COLD water (COLD is important!) to the pot of cheese.
- Turn heat off.
- With the heat off, slowly add the cheese cubes to the boiling water; stirring constantly.
- Next, add the steamed broccoli to the soup.
- Mix in the blended jalapenos to the soup.
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