Broccoli Cheese Soup

1 package (10 oz. frozen broccoli just the florets are best)

2 oz. angel hair pasta, broken into small pieces 

1/4 cup butter

1 T. flour

1 cup water

3/4 c. milk

1/8 t. pepper

6 oz. Velveeta cubed

1/2 c. sour cream

Cook both the broccoli and pasta according to package directions and drain.  In a large saucepan, melt butter, stir in flour until smooth.  Gradually stir in the water, milk, and pepper till blended.  Bring to a boil, cook and stir 2 minutes or till thickened.  Reduce heat, stir in cheese until melted.  Stir in broccoli, pasta and sour cream.  Heat through but do not boil. 

This is the soup I bring to the Kinast Christmas Exchange.