Next question...
Find a Conversation
Next question...
| Sun, 08-19-2007 - 2:04pm |
Can I use cornstarch as a thickening agent in soups. Sorry for so many questions today. I'm working on my cookbook binder and I keep finding things and wondering.



Train up a child according to his bent...
I found this recipe and thought I could make it SB legal. I've already got this weeks meals planned but I'm collecting recipes so I can keep trying new things and get some variety! I really like broccoli cheese soup in restaurants so I'm excited to find a recipe I can make at home. We'll see how this does. I'd like to try a recipe that uses cheddar cheese instead since I like that better.
Broccoli-Cheese Soup
1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half (using fat free)
1 pound Velveeta (I'm using the light)
1/2 teaspoon pepper
Steam or boil broccoli until tender.
Place half-and-half and 2 cups 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.
This is my favorite soup, it's got a nice kick to it:
BROCCOLI CHEESE SOUP
1 lb frozen broccoli and cauliflower
1 1/2 can lf chicken broth
1/2 10-ounce can of diced tomatoes with green chilies
5 oz Velveeta Light, cubed
Place the veggies, tomatoes, and broth in a large pot. Bring to a boil, then lower the heat and simmer for 40 minutes. Add the cheese and let it melt as you stir it. Mash up veggies or leave them whole.