Okay, I am having some issues with making this soup... Everytime i make it the cheese doesnt melt smoothly and i end up with a coarse soup.. What would i be doing wrong? Am i adding the cheese when the liquid is too hot, or is it possibly that im using the wrong kind of cheese, i normally use the pre shredded stuff thats fairly cheap... And as for the heat part, This last time i made it I added the cheese soon after I got it up to boiling, and then reduced the temp.. Should i let it cool some first?
Broccoli Cheddar Soup Problems
- Thread starter lppa2004
- Start date
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i JUST printed this for someone else, hang on and i'll cut and paste. http://www.discusscooking.com/forums/showthread.php?t=11208just
bump the amounts up to what you need to make a pot of soup. it will make a smooth soup.
BUT take the butter and flour each down to 1 tbsp.
hope this helps.
bump the amounts up to what you need to make a pot of soup. it will make a smooth soup.
BUT take the butter and flour each down to 1 tbsp.
hope this helps.
Rob Babcock
Head Chef
Cook it only until the cheese is incorporated. Overcooking cheddar makes it stringy. That's the only thing I can think of off the top of my head.
Andy M.
Certified Pretend Chef
Actually, some shredded cheese includes cellulose as an ingredient. That's tech talk for wood.
As HanArt said, shred your own.
Also, I would add the cheese off the heat, when the cooking is done. Too much heat can curdle the cheese. Also, the addition of wine to the soup will help the texture of the melted cheese. That's why there's always alcohol in fondue!
As HanArt said, shred your own.
Also, I would add the cheese off the heat, when the cooking is done. Too much heat can curdle the cheese. Also, the addition of wine to the soup will help the texture of the melted cheese. That's why there's always alcohol in fondue!
bknox
Head Chef
Cheese soup
I have bought 'low moisture' or 'low fat' cheese by mistake and find it does not melt as it should.
Personally I would never purchase low fat anything. I enjoy full flavored foods and would rather discipline myself to eat less, but better foods. This is a discipline I have not mastered, but I keep telling myself as I purchase butter and chunks of real cheese.
Bryan
Knox's Spice Co.
http://www.knoxspice.com
I have bought 'low moisture' or 'low fat' cheese by mistake and find it does not melt as it should.
Personally I would never purchase low fat anything. I enjoy full flavored foods and would rather discipline myself to eat less, but better foods. This is a discipline I have not mastered, but I keep telling myself as I purchase butter and chunks of real cheese.
Bryan
Knox's Spice Co.
http://www.knoxspice.com
I have tried this again recently using the blocks of cheese and grating it myself and had the same outcome... The next time im just going to try velveeta, since it melts smooth regardless... and then when i can afford another experimental batch ill attempt to melt the cheese in a seperate pot and then add it to soup
Andy M.
Certified Pretend Chef
When you feel like experimenting again, add a little white wine to the broth. The when you're finished cooking the broth, take it off the heat and gradually stir in the cheese you shredded yourself. There's more than enough heat in the liquid to melt the cheese.
You don't have to change the recipe, or the ingredients, but you do need to change your technique. Make your soup and then remove it from the heat before you whisk in the cheese. If cheddar gets anywhere near boiling it will get grainey - according to Alton Brown in the episode I saw last night.
Constance
Master Chef
Try substituting regular or Lite (less fat and sodium) Velveeta Cheese. I know Velveeta is a very plebian product, but it's great for soups and sauces.
I use a lot of those pre-grated cheeses for salads and toppings, but the cheese I grate myself always tastes better. It's no problem with a food processor, and tastes much fresher, which stands to reason, because the pre-grated stuff has so much area exposed to the air.
I use a lot of those pre-grated cheeses for salads and toppings, but the cheese I grate myself always tastes better. It's no problem with a food processor, and tastes much fresher, which stands to reason, because the pre-grated stuff has so much area exposed to the air.
jpmcgrew
Executive Chef
OK!OK! Nobody laugh but I think velveeta melts quite famously for soup.I happen to like it as I like all real gourmet cheeses hence a cholesterol problem.TexasBlueHeron
Cook
- Joined
- Jun 2, 2005
- Messages
- 72
Cheese...and more cheese
I make a low-carb version about once a week and have played around with ingredients. I love Velveeta in it, but also add extra grated Jack (quite a bit, actually) and it takes it to a new taste level. Let it cook slooooooooow. Have started adding Jack to my broccoli cheese casserole as well and am getting a "richer depth" to the taste.
I make a low-carb version about once a week and have played around with ingredients. I love Velveeta in it, but also add extra grated Jack (quite a bit, actually) and it takes it to a new taste level. Let it cook slooooooooow. Have started adding Jack to my broccoli cheese casserole as well and am getting a "richer depth" to the taste.
missvickie
Assistant Cook
- Joined
- Aug 21, 2005
- Messages
- 10
Given the right circumstances, any dairy product will curdle (a process in which the curd protein, casein, coagulates and forms clumps). Acid, heat, and salt are the culprits. Cream resists curdling, so the more fat, and the fresher it is, the less likely dairy products like cheese will turn out clumpy in cooking .
Your best bet is to cook the soup without the cheese, and don't add any acids (like lemon juice or vinegar), or salt until just before serving. Add the cheese at the end of the cooking process. Heat over low or medium heat -- and this is the key -- don't heat it for long, and don't let it get above 180°F., so never let it boil.
I would use a recipe for a basic Mornay sauce -- make a roux with equal parts butter and flour, cook until golden, whisk in milk, heat until just below boiling, slowly stir in the grated cheese and then stir that into the finished soup... just watch that temperature and you won't end up with lumpy cheese globs or strings and a wheyish liquid.
Your best bet is to cook the soup without the cheese, and don't add any acids (like lemon juice or vinegar), or salt until just before serving. Add the cheese at the end of the cooking process. Heat over low or medium heat -- and this is the key -- don't heat it for long, and don't let it get above 180°F., so never let it boil.
I would use a recipe for a basic Mornay sauce -- make a roux with equal parts butter and flour, cook until golden, whisk in milk, heat until just below boiling, slowly stir in the grated cheese and then stir that into the finished soup... just watch that temperature and you won't end up with lumpy cheese globs or strings and a wheyish liquid.
Last edited:
Corinne
Sous Chef
Broccoli Cheese Soup
I just made this yesterday! One bit of advice I read was to add the milk or cream before adding the cheese - for some scientific reason that I don't know or care about! I used Velveeta & it worked very well. Melted nicely. I also stirred in a cheddar blend towards the end - the very finely grated stuff. It also melted & incorporated into the soup very nicely.
I just made this yesterday! One bit of advice I read was to add the milk or cream before adding the cheese - for some scientific reason that I don't know or care about! I used Velveeta & it worked very well. Melted nicely. I also stirred in a cheddar blend towards the end - the very finely grated stuff. It also melted & incorporated into the soup very nicely.
thumpershere2
Head Chef
Love that Velveeta. I use it all the time in my cream soups. I use other cheese but shred it my self as the shredded is more exspensive. Didn't
know the shredded cheese was coated until about 6 mo. ago.It seems to lose alot of flavor also.
know the shredded cheese was coated until about 6 mo. ago.It seems to lose alot of flavor also.
Sandyj
Sous Chef
Questions about Velveeta cheese
Is Velveeta cheese very artificial? Is it full of preservatives? I've seen it in our local grocery store, and have been curious that this cheese can be placed on the shelf and doesn't need to be kept cool.
What you've said about it melting well in soups sounds interesting - I'm tempted to buy a small box and give it a try.
Is Velveeta cheese very artificial? Is it full of preservatives? I've seen it in our local grocery store, and have been curious that this cheese can be placed on the shelf and doesn't need to be kept cool.
What you've said about it melting well in soups sounds interesting - I'm tempted to buy a small box and give it a try.
jennyema
Chef Extraordinaire
The only time velveeta enters my mouth is in boxed mac and cheese when I have a hangover, but it's not that bad for you.
Velveeta Ingredients:
Ingredients: MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE
[font=Helvetica, arial, verdana,sans-serif]Serving Size 28g
Servings per Container about 32
[/font]Amount Per Serving Calories 80 Calories from Fat50 % Daily Value* Total Fat 6g 9 % <IMG height=1 width=1> Saturated Fat 4g 20 % <IMG height=1 width=1>Cholesterol 25mg 8 % <IMG height=1 width=1>Sodium 410mg 17 % <IMG height=1 width=1>Total Carbohydrate 3g 1 % <IMG height=1 width=1> Dietary Fiber 0g 0 % <IMG height=1 width=1> Sugars 2g <IMG height=1 width=1>Protein 5g Vitamin A 6 % Calcium 15 % Vitamin C 0 % Iron 0 %
Velveeta Ingredients:
Ingredients: MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE
[font=Helvetica, arial, verdana,sans-serif]Serving Size 28g
Servings per Container about 32
[/font]Amount Per Serving Calories 80 Calories from Fat50 % Daily Value* Total Fat 6g 9 % <IMG height=1 width=1> Saturated Fat 4g 20 % <IMG height=1 width=1>Cholesterol 25mg 8 % <IMG height=1 width=1>Sodium 410mg 17 % <IMG height=1 width=1>Total Carbohydrate 3g 1 % <IMG height=1 width=1> Dietary Fiber 0g 0 % <IMG height=1 width=1> Sugars 2g <IMG height=1 width=1>Protein 5g Vitamin A 6 % Calcium 15 % Vitamin C 0 % Iron 0 %
Andy M.
Certified Pretend Chef
jennyema said:
This doesn't look too bad until you check out the serving size. 28g = an ounce. Do you know anyone who can get 32 servings out of a box of mac and cheese?!
