BROCCOLI-CHEESE SOUP

Ingredients:
1 1/2 pounds fresh broccoli
1 pint cream
2 cups water
1 Velvetta
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup cornstarch (cornflour)
mixed with 1 cup cold water

Instructions:
Steam broccoli until tender. Place cream and water in the top
of a double boiler. Add cheese (cut in pieces), salt and pepper.
Heat until all the cheese is melted. Add broccoli.
Mix cornstarch and water in a small bowl. Stir into the
cheese mixture, and heat over simmering water until soup thickens.
Makes 10 1 cup servings.

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I have always loved bluecheese dressing but while I was a vegetarian and trying to keep my
  fat intake down I always felt guilty about eating it. Now I keep my own homemade in the
refrigerator at all times! I not only eat it on salads but I use it to
snack on. I was very lucky that one of the foods that I can't do
without is good for me.

One of my favorite snacks used to be potato chips and
bluecheese dip. Later while I was trying to eat healthy I
used veggies to dip, slightly better than chips! Now I can
still enjoy the dip but I use other things to do the dipping!
Two of my favories are low carb, no sugar, rye crackers
and crisp stripples (soy bacon substitute). Sometimes I will
even just eat a spoonful of dip and that satisfies me for a
long time. Since mayonnaise is a food I can also eat, making bluecheese dressing is very easy.
I just crumble the cheese and mix in several tablespoons of mayo. The amount depends on how
strong you want the dressing. I try to keep it made ahead because that way the bluecheese flavor
permeates the mayonnaise. Delicious!




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. . . . . . . .FARMER'S CHEESE SOUP
. . . . . . . .====================
. . . . . . . .(Yield: 7 cups)

. . . . . . . .Ingredients:
. . . . . . . .------------
. . . . . . . .3 tablespoons butter
. . . . . . . .1 cup finely chopped onion
. . . . . . . .1 cup chopped celery
. . . . . . . .1/2 pound broccoli, separated into
. . . . . . . .small flowerets (about 2-1/4 cups)
. . . . . . . .3 cups heavy cream
. . . . . . . .1 cup (4 oz.) cheddar cheese
. . . . . . . .6 to 8 slices high-protein bread, toasted
. . . . . . . .Swiss cheese cut into thin wedges,
. . . . . . . .two for each slice of bread
. . . . . . . .4 slices soy breakfast strips, cooked and crumbled

. . . . . . . .Instructions:
. . . . . . . .-------------
. . . . . . . .Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook
. . . . . . . .5 minutes. Add broccoli and broth. Cover, bring to a boil, then turn
. . . . . . . .to simmer and cook for 15 minutes or until vegetables are tender.
. . . . . . . .Add cream, bring to a simmer. Add cheese, stirring until melted.
. . . . . . . .Pour soup into a casserole. Float bread slices on top of soup and
. . . . . . . .cover each with two wedges of Swiss cheese. Place under broiler
. . . . . . . .for 2 to 3 minutes until the cheese melts and turns a delicate brown.
. . . . . . . .Sprinkle with crumbed strips and serve.




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