"zxcvbob" > wrote in message
...
> 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

As Bob says. Also, I like to use a medium or even mild Cheddar. They have
most of the flavor but melt better. Longhorn Cheddar is also a good choice
for melting into soup. I don't mind a little graininess as it assures me
that I have used a good cheese.

Charliam