Jarkat2002 wrote:

> Tonight I made broccoli and cheese soup. I used a sharp cheddar, cream, milk,
> chicken powder, a bit of onion and broccoli.
> I used to make it with velveta (i know i know .. such a sin) but wanted to try
> w/ cheddar.
> It's kind of grainy, not the rich creamy soup that I would get w/ velveta. I
> tossed it all in a blender and blended on high for a while, that helped, but
> not enough.
> Is there something I can do while melting the cheddar (as it is I just drop it
> into the milk/cream mix) to make it more creamy and less grainy?
> ty
> ~Kat
>
> "help is on the way"
> ~John Kerry


You can try shredding the cheddar and mixing it with a tiny bit of
flour, just to coat the shreds. It still won't melt as smooth as velveeta.

Bob